Pomegranate-Smashed Butternut Squash

Fresh pomegranate arils add a touch of elegance to any holiday recipe, but pomegranate juice is a culinary wonder, too. Here, it adds a touch of tartness to sweet butternut squash, making this the perfect recipe to start off your holiday meal!

This recipe comes to us from Jackie Newgent, RDN, The Natural Culinary Nutritionist.

Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!

Serves 4

Ingredients:

• 1 pound butternut squash cubes (about ¾-inch cubes)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup 100% pomegranate juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons minced fresh chives
• 2 tablespoons pomegranate arils (seeds)

Directions:

Preheat the oven to 375°F.

Add the butternut squash cubes to 1½-quart-capacity baking dish. (Hint: Buy squash already cubed!) Drizzle with the oil. Toss to coat. Add the pomegranate juice, salt, and pepper. Cover dish well with foil.

Bake until the squash is fork-tender, about 50 minutes. Carefully remove the foil.

Smash the butternut squash in baking dish with a potato masher. Stir well. Adjust seasoning.

Sprinkle with the chives and pomegranate arils to serve.