Roasted Butternut Squash with Pomegranate Seeds

5 from 2 votes

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American, dairy free, gluten free, healthy, Vegan

Keyword: Butternut Squash, Thanksgiving

Servings:

Calories: 86kcal

Author: Alina Eisenhauer

Preheat oven to 300 degrees.
Cut the butternut squash evenly in half lengthwise. Scoop out the insides, and save the seeds. Set the squash aside.
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.
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.
While the seeds are cooking, prepare the squash.
Using a vegetable peeler, peel the skin off of the squash, just until you see the bright orange flesh.
Place the halves on a cutting board, cut-side down, and slice into ¼-inch slices.
Keeping the squash slices “together,” use a long spatula to transfer both halves to your baking dish.
Brush the squash with olive oil, and sprinkle with salt and pepper.
Place the whole rosemary sprigs in the baking dish with the squash, and cover the dish with foil.
Turn the oven up to 400 degrees.
Roast in the oven for 20-25 minutes.
Remove the foil, and brush the squash two or three times with the maple syrup, letting it soak in.
Return to the oven, for and roast for an additional 15-20 minutes until golden brown on the tops and tender.
Remove from the oven, and top with the toasted squash/pomegranate seeds.