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Roasted Squash With Pecan Feta Pomegranate

Recipe: Roasted Squash with Pecans, Feta and Pomegranate

Roasted Squash with Pecans, Feta and Pomegranate

Pomegranate seeds add flavor as well as color to this dish. It makes a festive side for a holiday meal. Recipe from Chef Laura Bonicelli.

Ingredients

  • 1 1/2 cups pecans, toasted
  • 1 large butternut squash or 2 small — peeled, seeded, and cut into cubes
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup maple syrup
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh rosemary — finely chopped
  • 2 teaspoons brown sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon unsalted butter — melted
  • 1/3 cup pomegranate seeds
  • 1/2 cup feta

Directions

  1. Preheat oven to 400ºF and line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Bake for 20 minutes and stir the squash.
  4. Bake up to an additional 20 minutes until squash is tender and turning golden brown.
  5. While the squash is baking, combine the rosemary, brown sugar, salt, and butter.
  6. Thoroughly toss the nuts in the spiced butter and cool until ready to serve.
  7. Put the squash in a serving dish. Crumble feta over the top and sprinkle with pecans and pomegranate seeds.

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