Description
Full of flavor and bursting with all things good for you, our roasted butternut squash recipe is a fantastic side dish for your favorite protein.
Ingredients
Units
Scale
- 40 oz diced butternut squash ( about 9-10 cups) - See Note 1 & 2
- 2 tbsp extra virgin olive oil
- 1 tsp salt (or to taste)
- 1 tsp turmeric
- 1 tsp sweet paprika
- 1/2 tsp cinnamon
- 2 tbsp tahini
- 1 tbsp silan See note 3
- 1 tbsp pomegranate molasses
- 1/3 cup dried cherries
- 2 tbsp shelled raw or roasted pistachios
- 1/4 cup pomegranates seeds
Instructions
- Toss your butternut squash cubes in the oil and spices.
- Bake 375ºF for 45 minutes or until tender
- Before serving drizzle, tahini, silan, and pomegranate molasses and sprinkle cherries, pistachios, and pomegranate seeds
Notes
- 9-10 cups seem like a lot, but butternut squash has a large volume, especially with pieces that are uneven.
- Refer to this post on how to cut butternut squash or buy precut butternut squash
- Silan is date syrup, the brands we buy are 100% dates no sugar added.
-
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat it in the microwave or a hot skillet. You can serve it over rice, toss it with a salad, or add it to a risotto.
-
We don't recommend freezing butternut squash, it becomes too watery.
- Pomegranate Molasses. This syrup is made with pomegranate juice cooked until thickened and reduced. We recommend you find it, but if it's not available, you can use a little balsamic glaze, although they are not the same.
- Prep Time: 15
- Cook Time: 45
- Category: Side Dish
- Method: Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 299
- Sugar: 14.9 g
- Sodium: 598.9 mg
- Fat: 13.3 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 46.7 g
- Fiber: 7.6 g
- Protein: 5.4 g
- Cholesterol: 0 mg