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Roasted Squash with Hazelnuts and Pomegranate
This beautiful squash dish is perfect for a special occasion but it is so easy and delicious that it really works for any day.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Ingredients
- 6 cups buttercup* squash, cut into cubes about 1/2 large buttercup squash
- 1 tbsp olive oil
- zest of 1 orange
- black pepper, fresh ground
- 1/4 tsp salt
- 1/4 cup hazelnuts, roasted and chopped
- 1/4 cup pomegranate arils
- fresh parsley, chopped (optional)
Instructions
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Preheat oven to 375 degrees and line a baking sheet with parchment paper.
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In a largel bowl, add olive oil, orange zest, pepper and salt and stir. Add squash cubes and toss to coat. Spread out on the prepared baking sheet in a single layer.
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Pace baking sheet in over and roast until done, about 30 minutes
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Place in a serving dish, top with chopped hazelnuts, pomegranate arils and chopped parsley if using.
Recipe Notes
*Other squash or pumpkin can be used but the texture may vary.