Print

Perfect Fall Roasted Butternut Squash with Pomegranate and Feta

perfect fall roasted butternut squash with pomegranate and feta - featured image
Print Recipe

This perfect fall roasted butternut squash with pomegranate and feta is a quick and easy side dish that combines sweet caramelized squash, tart pomegranate seeds, salty feta, and a creamy maple-tahini dressing. It’s a crowd-pleasing recipe perfect for autumn gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper (optional)
  • ½ cup pomegranate seeds
  • ⅓ cup crumbled feta cheese
  • ¼ cup toasted pepitas (pumpkin seeds)
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 3 tablespoons tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice (fresh squeezed)
  • 2 tablespoons warm water
  • 1 tablespoon olive oil
  • 1 small clove garlic, minced
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Prep the butternut squash: Cut off about ½ inch from both ends so the squash sits flat. Use a sharp vegetable peeler to remove the skin completely. Cut the squash in half where the narrow neck meets the round bulb. Cut the bulb in half and scoop out the seeds and stringy bits. Cut the squash into 1-inch cubes, making them as uniform as possible.
  3. Season the squash: Place the cubed squash in a large mixing bowl. Drizzle with 2 tablespoons olive oil and 1 tablespoon maple syrup. Sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cinnamon, and optional cayenne. Toss with your hands until evenly coated.
  4. Roast the squash: Spread the seasoned cubes in a single layer on the prepared baking sheet, leaving space between them. Roast for 25-30 minutes, flipping halfway through, until golden brown on the edges and tender when pierced with a fork.
  5. Make the dressing: In a small bowl or mason jar, combine 3 tablespoons tahini, 2 tablespoons maple syrup, 2 tablespoons lemon juice, 2 tablespoons warm water, 1 tablespoon olive oil, minced garlic, and ¼ teaspoon salt. Whisk or shake until smooth. Add more warm water if needed to reach a pourable consistency.
  6. Toast the pepitas: Heat a small dry skillet over medium heat. Add the pepitas and cook for 2-3 minutes, shaking frequently, until they start to pop and smell toasty. Transfer to a plate to cool.
  7. Assemble the dish: Let the roasted squash cool for about 5 minutes on the baking sheet. Transfer to a serving platter or bowl. Sprinkle with pomegranate seeds, crumbled feta, toasted pepitas, and fresh herbs. Drizzle the maple-tahini dressing generously over the top. Serve immediately or at room temperature.

Notes

For best texture, serve within an hour of assembling. To make ahead, roast squash up to 2 days in advance, make dressing up to a week ahead, and toast pepitas the day before. Assemble just before serving. For a vegan version, omit feta or use a plant-based alternative. For a nut-free version, skip tahini and use a maple-balsamic vinaigrette instead.

Nutrition

Keywords: roasted butternut squash, pomegranate, feta, fall recipe, Thanksgiving side dish, maple-tahini dressing, vegetarian, gluten-free

Find it online: https://freshforkful.com/perfect-fall-roasted-butternut-squash-with-pomegranate-and-feta/