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!
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.