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Truth be told, I’m someone who gets way more excited about side dishes and appetizers than the actual main meal component! Playing with different colours and flavours without the need to follow exact measurement is a cooking technique I can truly enjoy and love sharing my creations!
I love the slightly sweet and starchy flavour of butternut squash, especially when it’s roasted to perfection.
Butternut squash offers us healing properties such as:
- Rich in carotenoids antioxidants, which are used as vitamin A in the body, helping us fight inflammation & disease and build a strong defense system
- Source of essential minerals like potassium, manganese, & magnesium to support cardiovascular health & energy
- Good source of vitamin C for optimal skin, immune, and adrenal health
Enjoy this dish over the holidays or dinner parties. Let me know what you think over on my Instagram page!
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| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
side dishes
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- 1 medium/large butternut squash peeled, cut in half lengthwise, seeds removed
- 2 tbsps Extra Virgin Olive Oil divided
- 1 tbsp maple syrup
- 1/8 tsp Ground Nutmeg
- 1/4 tsp Sea Salt or to taste
- 8 leaves Fresh Sage sliced thinly
- 1/4 cup pomegranate seeds
Ingredients
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- Preheat the oven to 425ºF (220ºC) and line a baking sheet with unbleached parchment paper.
- Rub half the oil over the squash halves and season with some salt and pepper. Place the squash halves on the baking sheet, cut side down, and roast for 15 minutes to soften.
- Remove the squash and allow to cool somewhat. Place two chopsticks (or wooden spoons) on both sides of the squash lengthwise. Using a sharp knife, thinly slice the squash until it reaches the chopstick (this prevents the knife from going all the way through). Repeat with remaining squash.
- Place sage leaves between the butternut squash slices.
- In a small bowl, stir together the nutmeg, sea salt, maple syrup, and remaining oil. Brush half of the mixture on the squash and place back in the oven for 20 minutes. Remove the squash, brush with the remaining mixture and bake for another 16 to 20 minutes, until cooked through.
- Place the squash on a large platter and garnish with pomegranate seeds & extra sliced sage leaves. Enjoy!
Leftovers: Store in an airtight container in the fridge for up to three days.
Serving Size: One serving is about 3/4 cup.
Make it Creamy: Add feta or goat cheese, or use a vegan nut cheese option.
No Sage: Use about 1/2 cup of fresh chopped parsley instead.
Slicing Technique: No chopstick - use grilling skewers instead.