Description
A delicious and vibrant dish featuring roasted butternut squash topped with fresh pomegranate seeds, perfect for any occasion.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/2 cup pomegranate seeds
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, salt, black pepper, and cinnamon until evenly coated.
- Spread the squash in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- Remove from the oven and let cool slightly.
- Transfer the roasted squash to a serving dish and sprinkle with pomegranate seeds and parsley, if using.
- Serve warm and enjoy!
Notes
- For added flavor, consider drizzling with balsamic glaze before serving.
- This dish can be served as a side or a main course.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Roasted Butternut Squash, Pomegranate Seeds, Vegan Recipe, Healthy Side Dish