Roasted Butternut Squash with Feta and Pomegranate Salsa
Nutrient-rich butternut squash gets caramelized with an oven roast then dressed with a tart and tangy complement from whipped feta and pomegranate salsa
Servings: 4
Ingredients
- 1 large or 2-3 mini butternut squash peeled and cut into 1-inch wide wedges (about 2½ pounds)
- 2 tablespoons olive oil
- ½ teaspoon Kosher salt
- 1 cup Whipped Feta recipe here, use half
- 1 cup Pomegranate Salsa recipe here
- optional garnish: fresh greens as a bed for the squash
Instructions
- Preheat the oven to 400° F.
- Line a rimmed baking sheet with parchment paper. Place the squash wedges on the baking sheet in a single layer. Drizzle with oil, then move the squash wedges around and flip over to coat all sides. Sprinkle with salt.
- Roast squash for 30 to 40 minutes, flipping after 20 minutes, until the wedges caramelize around the edges and the squash is completely cooked through. Remove the squash from the oven and allow to cool.
- To serve: Place greens on serving platter if using. Arrange cooked squash on platter. Spoon Whipped Feta over squash, about 1 tablespoon per wedge. Spoon pomegranate salsa over the whipped feta and squash. Garnish with chopped fresh parsley if using. Serve extra Whipped Feta and Pomegranate Salsa in small bowls alongside.
- Leftovers of the roasted squash can be stored for 2 days in an airtight container in the refrigerator.
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