Description
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
Ingredients
1
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
dash
cayenne
1/4
tsp
salt
2
Tbsp
honey
Prep Time:
10 min
Cooking Time:
50 min
Total Time:
1 hr
Instructions
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.
