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Cozy Roasted Butternut Squash with Pomegranate Seeds

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This cozy roasted butternut squash with pomegranate seeds is a quick and easy side dish that’s perfect for any occasion. The caramelized squash, tart pomegranate seeds, and salty feta create a beautiful balance of flavors.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs / 900g-1.1 kg), peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt (preferably flaky sea salt)
  • ¼ teaspoon black pepper (freshly ground)
  • Pinch of cayenne pepper (optional)
  • ½ cup pomegranate seeds (about 1 small pomegranate)
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon toasted pumpkin seeds (optional)
  • 1 tablespoon balsamic glaze (optional)
  • 1 tablespoon honey or maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper for easy cleanup.
  2. Prepare the butternut squash: Using a vegetable peeler, remove the skin completely. Cut off the stem end and the bottom. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes, making them uniform in size.
  3. Season the squash: In a large mixing bowl, combine the cubed squash with olive oil, cinnamon, salt, black pepper, and a pinch of cayenne if using. Toss everything together until every piece is coated.
  4. Spread the squash in a single layer on the prepared baking sheet. Do not overcrowd; use two baking sheets if needed.
  5. Roast for 25-30 minutes, flipping halfway through, until the squash is deep golden on the edges and fork-tender. For extra caramelization, broil for the last 2 minutes, watching closely.
  6. While the squash roasts, prepare the toppings: Deseed the pomegranate (cut in half, hold cut-side down over a bowl, and whack the back with a wooden spoon). Crumble the feta, chop the parsley, and toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until they start to pop.
  7. Assemble the dish: Transfer the roasted squash to a serving platter. Sprinkle pomegranate seeds, crumbled feta, chopped parsley, and toasted pumpkin seeds (if using) over the top. Drizzle with balsamic glaze and honey or maple syrup right before serving.
  8. Serve warm or at room temperature. If serving later, let it come to room temperature before adding the toppings.

Notes

Don’t skip the cinnamon—it brings out the natural sweetness of the squash. Cut the squash evenly to ensure even cooking. Add toppings at the last minute to keep textures distinct. This dish tastes even better the next day as flavors meld. For a vegan version, skip the feta or use a plant-based alternative and use maple syrup instead of honey.

Nutrition

Keywords: roasted butternut squash, pomegranate seeds, feta, fall side dish, holiday side dish, easy roasted vegetables

Find it online: https://cookluma.com/cozy-roasted-butternut-squash-with-pomegranate-seeds/