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