Roasted Butternut Squash with Pomegranate Sauce & Pumpkin Seeds


This is a festive side dish that is great to take as a potluck to a holiday party or enhance a meal a home.

1 hr
4 servings


butternut squash (medium, halved & seeded)
2 cup
pomegranate juice
1/4 cup
dried cranberries
2 to 4 Tbsp
raw pumpkin seeds
1 Tbsp
olive oil
1/4 tsp
2 Tbsp
Prep Time:
10 min
Cooking Time:
50 min
Total Time:
1 hr


Heat oven to 375°. Place butternut squash face down on a baking sheet lined with parchment. Bake for 40 minutes or until you can pierce easily with a knife.

Pour pomegranate juice into a small sauce pan and heat until it starts to boil; reduce heat consistency. Add in dried cranberries and let soften and plump up.

In a small skillet, toast pumpkin seeds in a bit of olive oil, cayenne and salt until they pop. Set aside.

Place baked squash on serving plate and drizzle with the pomegranate & cranberry reduction, honey and pumpkin seeds.