Recipes

Recipe of a baked butternut squash with pomegranate seeds and dried cranberries is a delightful dish that brings together the sweetness of roasted squash, the tartness of cranberries, and the burst of freshness from pomegranate seeds. This dish is perfect as a festive side or a vibrant main course.

Cooking time:
1 hour

Ingredients:

• 1 medium butternut squash (about 2 lbs / 900 g)
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tbsp maple syrup
• 1/4 cup pomegranate seeds (40 g)
• 1/4 cup dried cranberries (30 g)
• 1/4 cup chopped pecans (30 g)
• salt, to taste
• black pepper, to taste
• fresh parsley, for garnish

Recipe:

1. Preheat the oven to 400°F.
2. Peel and halve the butternut squash. Scoop out the seeds and cut the squash into 1-inch (2.5 cm) cubes.
3. In a large bowl, toss the butternut squash cubes with olive oil, ground cinnamon, maple syrup, salt, and black pepper.
4. Spread the squash cubes evenly on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and caramelized, stirring halfway through for even roasting.
6. Once the squash is roasted, transfer it to a serving dish. Sprinkle with pomegranate seeds, dried cranberries, and chopped pecans.
7. Garnish with fresh parsley and serve warm.