This Roasted Butternut Squash with Pomegranates, Pecans, and a maple glaze is a perfect side dish for the holiday table! You'll roast the squash until it's golden brown with a seasoning including fresh thyme and rosemary and top it with juicy pomegranate seeds and crunchy pecans! Cut the squash in advance and you'll only need 5-10 minutes of prep time to make it on the big day!
As a dietitian, I'm almost always the one in my family bringing vegetables to the Thanksgiving table or Christmas dinner. I usually bring a colorful salad and a simple roasted vegetable side dish like this Butternut Squash! Adding just a few simple ingredients like maple syrup and pumpkin pie spice takes basic squash to the next level and makes it something special. 😊
If you like this recipe, you may also enjoy my Butternut Squash Salad with Arugula and Beets or my Roasted Butternut Squash and Brussels Sprouts.
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Key Ingredient Notes and Substitution Ideas
This Roasted Butternut Squash with Pomegranates and Pecans are made with simple ingredients. Below are some ingredient notes and substitution ideas. Check the recipe card at the bottom for the measurements.
- Butternut Squash - butternut squash is a winter squash with a sweet flavor. It almost caramelizes as it roasts and gets the best flavor! You can find a butternut squash at the grocery store in the fall and winter months.
- Extra-Virgin Olive Oil - to help the butternut squash caramelize as it roasts.
- Kosher Salt and Black Pepper
- Fresh Herbs - fresh thyme and fresh rosemary are perfect to add fall flavor. If you prefer sage over rosemary, that's another option that works well here. Make sure you remove the herbs from the stems and then chop them finely because large pieces can burn in the oven.
- Pure Maple Syrup - to add a touch of sweetness.
- Pumpkin Pie Spice - this is the secret ingredient that makes these roasted butternut squash SO good and gives them a special flavor for the holidays. If you don't have pumpkin pie spice, use a little cinnamon.
- Pomegranate Arils & Toasted Pecans- toppings to add a pop of color and crunch. If you prefer a different nut, walnuts or pistachios work great. If you want a nut free option, pumpkin seeds work. For a different "something sweet" if you don't have pomegranate, dried cranberries, chopped dates, or diced apple all work. Tangy goat cheese or feta would be another great topping.
How to Make Roasted Butternut Squash with Pomegranates and Pecans
Below are the directions for how to make this recipe with photos that I hope are helpful!
- Step 1: Preheat oven to 400℉ (200°C) and line a baking sheet with parchment paper. Peel the squash and remove the seeds. Cut the squash into pieces about ¾ inch thick. In a large bowl, combine the extra-virgin olive oil, maple syrup, kosher salt, black pepper, pumpkin pie spice, and half the fresh thyme and rosemary. Add the butternut squash and toss to coat it.
- Step 2: Spread the squash on the baking sheet in a single layer, leaving some space between each cube of squash. Roast for 30 minutes total, tossing about 15 minutes through cooking.
- Step 3: Right before serving the squash, top it with the remaining fresh thyme and rosemary, pomegranates, and toasted pecans.
Hint: Be sure the squash is in a single layer with some space between on the baking sheet. If it's too crowded, use 2 sheet pans instead.
Mallory's Dietitian Tip!
Butternut Squash is a really nutritious ingredient! It contains potassium, vitamin C, and fiber.
Expert Tips
- I find the best option is to peel my squash with a vegetable peeler. I've tried various ways to peel it and always come back to the peeler!
- Be sure to cut the squash into similarly sized pieces so the squash roasts evenly.
- You can cut the squash 2-3 days in advance to save time on the day you make this recipe.
- I like to serve it on a platter or in a large salad bowl.
Roasted Butternut Squash with Pomegranates and Pecans FAQs
Yes! You can make this easy side dish up to 2-3 days in advance and store it in an airtight container in the fridge. Wait to add the pomegranate, pecans, and remaining herbs right before serving.
To reheat, spread the butternut squash in a single layer on a baking sheet and heat in the oven at 350℉ (177°C) for 10-12 minutes. Then top with the pomegranates, pecans, and fresh herbs.
Absolutely and that's a great shortcut. If it looks wet, give it a pat to dry it before you coat it in the olive oil and seasonings.
Yes! If using dried, use 1 teaspoon of dried thyme and ¾ teaspoon dried rosemary.
Yes, this recipe is vegan, dairy-free, and gluten-free.
More Holiday Side Dish Recipes
Looking for other recipes like this? Try these:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Roasted Butternut Squash with Pomegranates and Pecans
Equipment
- 1 Baking Sheet (half sheet pan size)
Ingredients
- 6 cups butternut squash, diced (about 2 lb squash)
- 2 tablespoon extra-virgin olive oil
- 1½ tablespoon pure maple syrup
- 1¼ teaspoon kosher salt (use 1 teaspoon if using fine table salt)
- ¼ teaspoon black pepper
- ½ teaspoon pumpkin pie spice (or cinnamon)
- 1 tablespoon fresh thyme, finely chopped and divided
- 2 teaspoon fresh rosemary, finely chopped and divided
- ¼ cup toasted pecans
- ½ cup pomegranate seeds
Instructions
- Preheat oven to 400℉ (200°C) and line a baking sheet with parchment paper. Peel the squash and remove the seeds. Cut the squash into pieces about ¾ inch thick. In a large bowl, combine the extra-virgin olive oil, maple syrup, kosher salt, black pepper, pumpkin pie spice, and half the fresh thyme and rosemary. Add the butternut squash and toss to coat it.
- Spread the squash on the baking sheet in a single layer, leaving some space between each cube of squash. Roast for 30 minutes total, tossing about 15 minutes through cooking.
- Right before serving the squash, top it with the remaining fresh thyme and rosemary, pomegranates, and toasted pecans.
- Hint: Be sure the squash is in a single layer with some space between on the baking sheet. If it's too crowded, use 2 sheet pans instead.
Notes
- You can use dried herbs if you're in a pinch. If so, use 1 teaspoon of dried thyme and ¾ teaspoon dried rosemary.
- I find the best option is to peel my squash with a vegetable peeler. I've tried various ways to peel it and always come back to the peeler!
- Be sure to cut the squash into similarly sized pieces so the squash roasts evenly.
- You can cut the squash 2-3 days in advance to save time on the day you make this recipe.
- I like to serve it on a platter or in a large salad bowl.
- You can make this up to 2-3 days in advance and store it in an airtight container in the fridge. Wait to add the pomegranate, pecans, and remaining herbs right before serving. To reheat, spread the butternut squash in a single layer on a baking sheet and heat in the oven at 350℉ (177°C) for 10-12 minutes. Then top with the pomegranates, pecans, and fresh herbs.
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