Maple Roasted Butternut Squash with Spiced Pecans, Feta, and Pomegranate
Golden cubes of butternut squash emerge from the oven caramelized and tender, perfumed with maple and rosemary. The contrast of creamy squash, crunchy spiced pecans, and jewel-bright pomegranate seeds makes this my go-to side for autumn gatherings.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Servings
6 servings
Ingredients
- 1 1/2 cupswhole pecan meats
- 1 large butternut squash (or 2 small -- peeled, seeded, and cut into 1-inch cubes)
- 2 tablespoonsextra-virgin olive oil
- 1/3 cupreal maple syrup
- Kosher salt and freshly ground black pepper
- 2 tablespoonsfresh rosemary -- finely chopped
- 1/4 teaspooncayenne pepper
- 2 teaspoonsbrown sugar
- 1 teaspoonKosher salt
- 1 tablespoonunsalted butter -- melted
- 1/3 cuppomegranate seeds
- 1/2 cupfeta
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350º F. Toast pecans on a rimmed baking sheet for about until lightly golden brown. Remove and set aside.
- 2
Increase oven temperature to 400ºF and line a rimmed baking sheet with parchment paper.
- 3
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.
- 4
Bake for and stir the squash.
- 5
Bake an additional until squash is tender and turning golden brown.
- 6
While the squash is baking, combine the rosemary, cayenne, brown sugar, salt, and butter.
- 7
Thoroughly toss the nuts in the spiced butter and cool until ready to serve.
- 8
Put the squash in a serving dish. Crumble feta over the top and sprinkle with pecans and pomegranate seeds.
Chef's Notes
Copyright: Chef Laura Bonicelli