Roasted Butternut Squash with Pomegranate Glaze
Recipe and photo by Tami Ganeles Weiser
Prep Time: 5 minutes Cook Time: 30 minutes
The sweet and tangy pomegranate glaze provides a surprisingly delicious contrast to the earthy, savory squash. This wonderfully zesty side will be a welcome addition to any dinner.
2 tablespoons toasted walnut or pistachio oil
3 tablespoons honey (any deeply floral type, such as wildflower, millefiore, orange blossom)
1 tablespoon pomegranate molasses
1 teaspoon ground cinnamon, Vietnamese preferred
½ teaspoon kosher salt
¼ teaspoon rose water
¼ teaspoon ground pink or white peppercorns
1 butternut squash, peeled, seeded, cut into 2-inch pieces, or 1 (20-ounce) package frozen cut squash
- Preheat the oven to 375°F. Line a rimmed baking sheet with foil and coat with the walnut or pistachio oil.
- In a large mixing bowl, combine the honey, pomegranate molasses, cinnamon, salt, rose water, and pepper and stir together. Add the squash and turn to coat.
- Spread the squash on the prepared baking sheet and bake, uncovered, for about 30 minutes, until the squash is tender stirring once midway through. Serve immediately.
This dish can be cooled and refrigerated for up to 3 days. Reheat before serving.