Recipe of a baked butternut squash with pomegranate seeds and dried cranberries is a delightful dish that brings together the sweetness of roasted squash, the tartness of cranberries, and the burst of freshness from pomegranate seeds. This dish is perfect as a festive side or a vibrant main course.
Cooking time:
1 hour
Ingredients:
1 medium butternut squash (about 2 lbs / 900 g)
2 tbsp olive oil
1 tsp ground cinnamon
1 tbsp maple syrup
1/4 cup pomegranate seeds (40 g)
1/4 cup dried cranberries (30 g)
1/4 cup chopped pecans (30 g)
salt, to taste
black pepper, to taste
fresh parsley, for garnish
Recipe:
Preheat the oven to 400°F.
Peel and halve the butternut squash. Scoop out the seeds and cut the squash into 1-inch (2.5 cm) cubes.
In a large bowl, toss the butternut squash cubes with olive oil, ground cinnamon, maple syrup, salt, and black pepper.
Spread the squash cubes evenly on a baking sheet lined with parchment paper.
Roast in the preheated oven for 35-40 minutes, or until the squash is tender and caramelized, stirring halfway through for even roasting.
Once the squash is roasted, transfer it to a serving dish. Sprinkle with pomegranate seeds, dried cranberries, and chopped pecans.
Garnish with fresh parsley and serve warm.
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