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Easy Roasted Butternut Squash with Pomegranate: Best Fall Side

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This easy roasted butternut squash with pomegranate seeds is a quick and delicious fall side dish, featuring caramelized squash with a no-peel shortcut and bright, tart pomegranate arils. Ready in about 35 minutes, it’s perfect for busy weeknights or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pomegranate seeds (from 1 medium pomegranate)
  • 4 to 5 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon pure maple syrup
  • 2 tablespoons fresh parsley, chopped (optional garnish)
  • Flaky sea salt (optional garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Place rack in the middle position.
  2. Wash butternut squash thoroughly, scrubbing skin with a vegetable brush. Cut off stem end and bottom tip, then slice squash in half where the narrow neck meets the round bulb. Stand each piece upright and cut in half lengthwise. Scoop out seeds and stringy bits from the bulb section. Cut everything into 1-inch cubes (about 5 to 6 cups).
  3. In a large mixing bowl, combine squash cubes with olive oil, salt, pepper, and maple syrup. Toss until evenly coated. Strip thyme leaves from stems and sprinkle over squash, then toss once more.
  4. Spread squash cubes in a single layer on a large baking sheet (18×13 inches or similar), ensuring they are not overcrowded. Tuck a few extra thyme sprigs between cubes if desired.
  5. Roast for 20 minutes. Do not open the oven for the first 15 minutes.
  6. After 20 minutes, remove sheet from oven and flip each piece with a spatula. Return to oven and roast for another 10 to 15 minutes, until squash is tender and edges are deeply browned and crispy.
  7. Transfer hot squash to a serving platter or bowl. Sprinkle pomegranate seeds over the top while squash is still warm. Toss gently to distribute. Taste and adjust seasoning with more salt if needed.
  8. If using, garnish with chopped parsley and a pinch of flaky sea salt. Serve warm or at room temperature.

Notes

If squash cubes are different sizes, smaller ones will cook faster; pull them out early if needed. For extra-crispy squash, preheat the baking sheet in the oven before adding the squash. Add pomegranate seeds at the end to maintain their texture. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: roasted butternut squash, pomegranate, fall side dish, easy, no peel, vegan, gluten-free, healthy

Find it online: https://willarecipes.com/easy-roasted-butternut-squash-with-pomegranate-best-fall-side/