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Best Easy Roasted Butternut Squash with Pomegranate Feta

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This roasted butternut squash is roasted with the seeds left in for extra crunch, then topped with juicy pomegranate seeds and creamy feta. It’s a simple, flavorful side dish perfect for cozy nights or holiday dinners.

Ingredients

Scale
  • 1 butternut squash (about 2 to 2.5 pounds), halved lengthwise, seeds left in
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup (Grade A dark amber preferred)
  • 6 to 8 fresh sage leaves
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/3 cup pomegranate seeds
  • 1/3 cup crumbled feta cheese (sheep’s milk feta recommended)
  • Optional: 1/4 cup toasted walnuts or pecans, balsamic glaze for drizzling

Instructions

  1. Preheat your oven to 400°F (200°C). Give it a full 15 minutes to come to temperature.
  2. Halve the butternut squash lengthwise. Be careful — start by cutting off the stem end, then stand the squash upright and cut straight down. If struggling, microwave the whole squash for 2 minutes to soften slightly.
  3. Leave the seeds in. Scoop out any loose, stringy bits around the seed cavity, but leave the seeds themselves nestled in there.
  4. Place the squash halves cut-side up on a large rimmed baking sheet lined with parchment paper or foil. Drizzle each half with about 1 tablespoon of olive oil, then drizzle with about 1 tablespoon of maple syrup total (split between the two halves). Use your hands or a brush to spread it all over the cut surface and into the seed cavity.
  5. Season generously with salt and pepper. Tuck the fresh sage leaves into the cavities and around the edges.
  6. Roast for 35 to 45 minutes, until the squash is easily pierced with a fork and the edges are golden and caramelized. If the seeds start to look like they’re burning before the squash is tender, tent a piece of foil loosely over the top.
  7. Let the squash cool for 5 minutes on the baking sheet.
  8. Transfer to a serving platter. Serve the halves whole for a dramatic presentation, or slice each half into 3 or 4 pieces.
  9. Sprinkle with pomegranate seeds and crumbled feta. Add any optional garnishes like toasted nuts or a drizzle of balsamic glaze. Serve warm or at room temperature.

Notes

If the seeds start to look like they’re burning before the squash is tender, tent a piece of foil loosely over the top. Let the squash come to room temperature before roasting for better caramelization. Don’t overcrowd the pan — use two pans if doubling the recipe.

Nutrition

Keywords: roasted butternut squash, pomegranate feta, fall side dish, easy roasted squash, holiday side dish

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