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roasted butternut squash with pomegranate

Roasted Squash with Pomegranates & Hazelnuts

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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8 servings

Ingredients
  

  • 6 cups butternut squash or pumpkin cut into cubes
  • 1 tbsp olive oil
  • zest of 1 orange
  • black pepper fresh ground
  • 1/4 tsp salt
  • 1/4 cup hazelnuts roasted and chopped
  • 1/4 cup pomegranate seeds
  • fresh parsley chopped (optional)

Instructions
 

  • Preheat oven to 375° and line a baking sheet with parchment paper.
  • In a large bowl, add olive oil, orange zest, salt & pepper and stir. Add squash cubes and toss to coat. Spread out on the prepared baking sheet in a single layer.
  • Pace baking sheet in over and roast until done, about 30 minutes
  • Place in a serving dish, top with chopped hazelnuts, pomegranate seeds, and chopped parsley if using.

Notes

Recipe adapted from Making Healthy Choices.
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