Roasted Butternut Squash with Pomegranates and Pecans
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!
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
Expert Tips
- 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
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