American

Maple Roasted Butternut Squash with Spiced Pecans, Feta, and Pomegranate

Name: Maple Roasted Butternut Squash with Spiced Pecans, Feta, and Pomegranate
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 1/2 cups whole pecan meats; 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; 2 tablespoons fresh rosemary -- finely chopped; 1/4 teaspoon cayenne pepper; 2 teaspoons brown sugar; 1 teaspoon Kosher salt; 1 tablespoon unsalted butter -- melted; 1/3 cup pomegranate seeds; 1/2 cup feta

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.

By Chef Laura Bonicelli

butternut squashmaple syruppecansrosemary

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

Instructions

1
Preheat oven to 350º F. Toast pecans on a rimmed baking sheet for about 10 minutes 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 20 minutes and stir the squash.
5
Bake an additional 20 minutes 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

Nutrition (per serving)

208

Calories

Protein

30g

Carbs

Fat

Fiber

535mg

Sodium