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Best Roasted Butternut Squash with Pomegranate – Easy Holiday Side Dish

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This roasted butternut squash with pomegranate seeds is a stunning, easy holiday side dish. The squash gets caramelized and tender, while the pomegranate adds a fresh, tart pop, creating a perfect balance of sweet and savory.

Ingredients

Scale
  • 1 large butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 cup pomegranate seeds (from 1 large pomegranate)
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 4–5 sprigs fresh thyme (optional)
  • Fresh parsley or mint leaves for garnish (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a rack in the middle of the oven.
  2. Prepare the butternut squash: Cut off the top and bottom, then stand upright and slice down the middle. Scoop out seeds and stringy bits.
  3. Peel the squash using a vegetable peeler, going over thick areas twice if needed.
  4. Cut each half into 1-inch thick half-moons, then into 1-inch cubes. Try to keep them uniform.
  5. In a large bowl, combine cubed squash, olive oil, maple syrup, cinnamon, cumin, salt, and pepper. Toss until evenly coated. Add thyme sprigs and toss again.
  6. Spread squash in a single layer on a rimmed baking sheet, ensuring pieces are not touching. Use two sheets if necessary.
  7. Roast for 25-30 minutes: Roast without disturbing for 20 minutes, then flip each piece. Return to oven and roast for another 10-15 minutes until tender and caramelized.
  8. While squash roasts, seed the pomegranate: Cut in half horizontally, hold cut-side down over a bowl, and whack the skin with a wooden spoon. Remove any white pith.
  9. Transfer roasted squash to a serving platter. Let cool for 2-3 minutes. Sprinkle pomegranate seeds over the top. Add fresh herbs and flaky sea salt if desired.
  10. Serve immediately while warm.

Notes

For best caramelization, do not overcrowd the pan. Cut cubes evenly. Flip only once. Add pomegranate seeds just before serving to keep them cool and firm. Leftovers can be stored in the fridge for up to 4 days; reheat in the oven at 350°F for 5-7 minutes.

Nutrition

Keywords: roasted butternut squash, pomegranate seeds, holiday side dish, easy, vegetarian, gluten-free, vegan

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