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Easy Kid-Approved Roasted Butternut Squash with Pomegranate

roasted butternut squash with pomegranate - featured image

This roasted butternut squash with pomegranate is a family-friendly side dish that combines sweet, caramelized squash with tart pomegranate seeds and warm cinnamon. It’s quick, easy, and perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 4 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 2 tablespoons olive oil
  • 1 cup pomegranate seeds (about 1 large pomegranate)
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon butter, melted (optional)
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the butternut squash: cut off both ends, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces (about 4 cups).
  3. In a mixing bowl, combine cubed squash, olive oil, maple syrup, cinnamon, salt, and black pepper. Toss until evenly coated.
  4. Spread squash in a single layer on a rimmed baking sheet. Avoid overcrowding.
  5. Roast for 20 minutes.
  6. Remove from oven and flip each piece with a spatula.
  7. Roast for another 10-15 minutes until fork-tender and caramelized.
  8. Remove from oven. While hot, drizzle with melted butter and sprinkle fresh thyme if using. Toss gently.
  9. Sprinkle pomegranate seeds generously over the squash.
  10. Serve immediately.

Notes

For larger squash cubes, add 5 minutes to roasting time. Use room temperature maple syrup for better mixing. To toast pomegranate seeds, spread on a separate baking sheet and roast for 5 minutes at 400°F. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10 minutes. Freeze roasted squash (without seeds) for up to 3 months.

Nutrition

Keywords: roasted butternut squash, pomegranate, kid-friendly, easy side dish, holiday side, gluten-free, vegetarian