| Recipes |

Roasted Butternut Squash

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti

Butternut squash roasted to caramelized perfection, topped with refreshing pomegranate arils. Can it get any better?


  • 1 large butternut squash, cut into 1-inch (2½-cm) cubes
  • ½ cup pomegranate arils
  • 1½ Tbsp olive oil
  • 1½ Tbsp maple syrup
  • 1½ Tbsp kosher salt
  • 1 Tbsp lemon juice
  • ¾ tsp cinnamon
  • ¼ tsp cayenne pepper
  • ¼ tsp chili powder

Preheat oven to 400°F (200°C). 

Generously coat a baking sheet with baking spray.

Place cubed butternut squash in a large bowl. Mix the dressing ingredients in a small bowl and pour half of it over the butternut squash cubes. Toss to coat, then spread in a single layer on the baking sheet.

Place the baking sheet in the center rack of your oven and roast the squash for 30 minutes, turning the cubes over once midway through baking time. Remove from oven and add remaining dressing. Toss with pomegranate arils before serving.

This dish can be served warm or room temperature.

(Originally featured in Family Table, Issue 776)

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