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.
Equipment
- baking dish
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
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
Copyright:
Chef Laura Bonicelli
Chef Laura Bonicelli
Nutrition
Calories: 208kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 16mgSodium: 535mgPotassium: 510mgFiber: 3gSugar: 17gVitamin A: 13433IUVitamin C: 27mgCalcium: 141mgIron: 1mg
Tried this recipe?Let us know how it was!