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