Roasted Butternut Squash with Sage & Pomegranate

Another “keeper” recipe from Bonnie Stern: roasted butternut squash.

First of all, how can you not love these colours?  Just looking at this platter makes you want to eat squash.  And it’s so good for you.  I think I’m into orange food right now… (Thai Roasted Veggies?  Carrot Koshambri?  Baked Falafels?  Roasted Parsnip & Carrot Soup?  Baked Sweet Potato Fries?  All orange.  All delicious.)

This dish was something I discovered while doing a Moroccan cooking class with Bonnie Stern, and it was just perfect for Christmas dinner where I was asked to bring a squash dish.  That I can definitely do.  And it worked out perfectly, as I got lots of oohs and ahhs when bringing the dish to the table.

Bonnie serves this with roasted eggplant dip (baba ganoush).  I like it just how it is, as a side dish to the rest of the meal.  And did you know you can eat the skins of the butternut squash?  Amazing.

Roasted Butternut Squash with Sage & Pomegranate

Adapted from Bonnie Stern’s Roasted Pumpkin with Nuts and Seeds and Pomegranate

• 2 butternut squash, cut in half, seeds removed and sliced lengthwise into 1″-wide wedges
• 2 Tbsp. olive oil
• 3 Tbsp. sunflower & pumpkin seeds
• 1 handful fresh sage leaves
• 3 Tbsp. pomegranate seeds

Preheat oven to 400F.

Place squash on a baking sheet lined with aluminum foil.  Place squash on baking sheet, and brush with olive oil.  Bake at 400F for 25 minutes, until tender.

Toast seeds on a baking sheet in the 400F oven for 5 minutes.

Arrange squash on a platter, and top with seeds, sage leaves, and pomegranate seeds.