By: Chef Laura Bonicelli Maple Roasted Butternut Squash with Spiced Pecans, Feta, and Pomegranate a sweet and savory dish; it promises to be your family’s new favorite holiday side. Buy your ingredients at your favorite Farmers Market!
About Maple Roasted Butternut Squash with Spiced Pecans, Feta, and Pomegranate
I like marshmallows in my hot cocoa, but I’ve never been a fan of them on my squash or sweet potatoes. As it turns out, the marshmallow industry instigated that tradition. They even wrote the recipes for us! We’re duped again by advertising dollars. I find a little maple syrup and the natural sweetness of the butternut squash is all you need. Plus, who wants to cover up that beautiful orange color?
Yet, this dish has much more than that going for it. Let’s start with the pecans. I spiced the pecans with rosemary and cayenne, which gives them an earthy quality with a little heat. They are also sweet because of the brown sugar. I usually put half of the nuts on the dish and serve the rest on the side, and they never make it through the dinner – people love them.
Feta has that salty-sour quality, and it complements and contrasts the sweetness of the butternut squash. Feta is sheep’s milk. Not a feta fan? Goat cheese would be a second choice. Many people with dairy intolerance are only troubled by cow’s milk; that’s an added benefit. The cheese also adds richness, and it looks pretty.
Speaking of looking pretty, pomegranate arils (that’s the fancy name for the seeds) are beautiful. Again, more flavor and more color. They are sweet, tangy, fresh, and good for you. Pomegranates are a little challenging. Extracting the seeds can be a mess. My best method is to spit the pomegranate in half and beat the skin with a wooden spoon over a large bowl. The arils will fall out of the membrane; for the most part, they will be completely free of the membrane and ready to use.
I hope you love this recipe. Please take a look at other side suggestions below and rate the recipe if you make it!
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Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Maple Roasted Butternut Squash with Spiced Pecans, Feta, and Pomegranate
Equipment
- baking dish
Ingredients
- 1 1/2 cups whole pecan meats
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- 1 large butternut squash or 2 small -- peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1/3 cup real maple syrup
- Kosher salt and freshly ground black pepper
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- 2 tablespoons fresh rosemary -- finely chopped
- 1/4 teaspoon cayenne pepper
- 2 teaspoons brown sugar
- 1 teaspoon Kosher salt
- 1 tablespoon unsalted butter -- melted
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- 1/3 cup pomegranate seeds
- 1/2 cup feta
Instructions
- Preheat oven to 350º F. Toast pecans on a rimmed baking sheet for about 10 minutes until lightly golden brown. Remove and set aside.
- Increase oven temperature to 400ºF and line a rimmed baking sheet with parchment paper.
- Combine the squash, olive, oil, syrup, and salt and pepper in a large mixing bowl. Pour squash onto the parchment paper and spread into a single layer.
- Bake for 20 minutes and stir the squash.
- Bake an additional 20 minutes until squash is tender and turning golden brown.
- While the squash is baking, combine the rosemary, cayenne, brown sugar, salt, and butter.
- Thoroughly toss the nuts in the spiced butter and cool until ready to serve.
- Put the squash in a serving dish. Crumble feta over the top and sprinkle with pecans and pomegranate seeds.
Notes
Chef Laura Bonicelli
Nutrition
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