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Roasted Butternut Squash with Pomegranate Seeds

 

Butternut Squash with Pomegranate seeds

Roasted Butternut Squash with Pomegranate Seeds

Course: Side Dish
Cuisine: American, dairy free, gluten free, healthy, Vegan
Keyword: Butternut Squash, Thanksgiving
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 86 kcal
Author: Alina Eisenhauer
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Ingredients

Squash

  • 1 medium butternut squash
  • 2 tablespoon olive oil
  • 2-3 sprigs fresh rosemary
  • Salt and pepper, freshly ground
  • Seeds from one pomegranate
  • 3 tablespoons maple syrup

Squash seeds

  • 1 tablespoon olive oil
  • 1 teaspoon garlic, granulated
  • Salt

Instructions

  1. Preheat oven to 300 degrees.

  2. Cut the butternut squash evenly in half lengthwise. Scoop out the insides, and save the seeds. Set the squash aside.

  3. After removing the seeds from the squash, rinse them with water to remove any strings and bits of squash. Pat the seeds dry, and place in a small bowl. Stir in olive oil and granulated garlic until evenly coated. Spread seeds in an even layer on the prepared baking sheet, and sprinkle with salt.

  4. Bake in the preheated oven for 15 minutes, or until seeds start to pop. Remove from the oven; cool on the baking sheet until needed.
  5. While the seeds are cooking, prepare the squash.

  6. Using a vegetable peeler, peel the skin off of the squash, just until you see the bright orange flesh.

  7. Place the halves on a cutting board, cut-side down, and slice into ¼-inch slices.

  8. Keeping the squash slices “together,” use a long spatula to transfer both halves to your baking dish.

  9. Brush the squash with olive oil, and sprinkle with salt and pepper.

  10. Place the whole rosemary sprigs in the baking dish with the squash, and cover the dish with foil.

  11. Turn the oven up to 400 degrees.

  12. Roast in the oven for 20-25 minutes.

  13. Remove the foil, and brush the squash two or three times with the maple syrup, letting it soak in.

  14. Return to the oven, for and roast for an additional 15-20 minutes until golden brown on the tops and tender.

  15. Remove from the oven, and top with the toasted squash/pomegranate seeds.

Nutrition Facts
Roasted Butternut Squash with Pomegranate Seeds
Amount Per Serving (1 g)
Calories 86 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 2mg0%
Potassium 86mg2%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 7g8%
Protein 0.4g1%
Vitamin A 645IU13%
Vitamin C 3mg4%
Calcium 14mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Butternut Squash with Pomegranate seeds
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