Looking for a vibrant and delicious dish that will impress your guests and tantalize your taste buds? Look no further than our Butternut Squash with Pomegranate and Feta! This stunning recipe combines the earthy sweetness of roasted butternut squash with the tangy burst of pomegranate seeds and the creamy richness of feta cheese. Perfect for fall gatherings or a cozy weeknight dinner, this dish is not only visually appealing but also packed with flavor. With just 45 minutes of your time, you can create a colorful centerpiece that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup pomegranate seeds
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and cube the flesh into uniform 1-inch pieces to ensure even roasting.
- In a large mixing bowl, toss the cubed butternut squash with olive oil, ensuring each piece is evenly coated. Sprinkle salt, pepper, and ground cinnamon over the squash, mixing thoroughly to distribute the seasonings.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Make sure the pieces are not overcrowded to allow proper caramelization and roasting.
- Roast the squash in the preheated oven for 25-30 minutes, turning the cubes halfway through cooking. The squash should be golden brown and tender when pierced with a fork.
- Remove the roasted squash from the oven and let it cool for 5 minutes. Transfer to a serving platter.
- Sprinkle freshly crumbled feta cheese over the warm squash, allowing the cheese to slightly melt from the residual heat.
- Garnish generously with fresh pomegranate seeds, which will add a burst of color, tangy flavor, and refreshing crunch to the dish.
- Serve immediately while the squash is still warm, allowing the flavors of cinnamon, feta, and pomegranate to complement the roasted butternut squash.
Tips
- Choose the Right Squash: Look for a firm, heavy butternut squash with a smooth, even skin. Avoid any with soft spots or blemishes for the best flavor and texture.
- Uniform Cubes: When cubing the squash, aim for uniform 1-inch pieces. This ensures that they roast evenly, giving you that perfect caramelization.
- Don’t Rush the Roasting: Allow enough space between the squash cubes on the baking sheet. Overcrowding can lead to steaming rather than roasting, preventing that delicious golden-brown color.
- Experiment with Seasonings: While cinnamon adds a lovely warmth, feel free to experiment with other spices like nutmeg or smoked paprika for added depth of flavor.
- Serve Warm: For the best experience, serve the dish immediately after garnishing with feta and pomegranate. The warmth of the squash will slightly melt the feta, creating a delightful creaminess.
- Make it a Meal: To turn this side dish into a main course, consider adding roasted chickpeas or quinoa for extra protein and heartiness.
- Presentation Matters: For a stunning presentation, arrange the squash on a large platter, sprinkle with pomegranate seeds and feta, and garnish with fresh herbs like mint or parsley for a pop of color.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 15mg
