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Easy Maple Roasted Butternut Squash with Pomegranate

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This maple roasted butternut squash with pomegranate seeds started as a kitchen accident, but it’s become one of my most-requested recipes. The sweetness of the maple syrup, the tart pop of the pomegranate seeds, and the tender, caramelized squash come together in a dish that feels special enough for holidays but simple enough for a Tuesday night.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pomegranate seeds
  • 1 tablespoon fresh thyme leaves (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prepare the butternut squash: Using a sharp chef’s knife, cut off both ends of the squash. Stand it upright on the cutting board and slice it in half lengthwise. Scoop out the seeds and stringy pulp with a spoon. Then, use a vegetable peeler to remove the tough skin. Cut the squash into 1-inch cubes, keeping them uniform for even cooking.
  3. In a medium mixing bowl, combine the cubed squash, olive oil, maple syrup, salt, black pepper, and cinnamon. Toss with a spatula until the squash is evenly coated.
  4. Spread the squash in a single layer on the prepared baking sheet, leaving space between pieces to avoid overcrowding.
  5. Roast for 15 minutes. Remove the pan, flip the squash pieces with a spatula, and return to the oven. Roast for another 10-15 minutes, until the squash is golden brown on the edges, tender in the middle, and slightly sticky from the maple syrup.
  6. Remove from the oven and let cool on the pan for 2 minutes. Transfer to a serving dish and sprinkle pomegranate seeds and fresh thyme leaves over the top. Toss gently to combine.
  7. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Notes

Cut the squash into uniform cubes for even cooking. Don’t overcrowd the pan—use two baking sheets if doubling the recipe. Add pomegranate seeds after roasting to keep them fresh and juicy. For a savory twist, skip the cinnamon and add smoked paprika and cayenne. Leftovers keep in the refrigerator for up to 4 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: maple roasted butternut squash, butternut squash with pomegranate, easy roasted squash, holiday side dish, vegan side dish, gluten-free side dish

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