Oven Roasted Butternut Squash

A Thanksgiving Side

We were eating spoonfuls of this delectable dish. This month many of our posts will be Thanksgiving sides. Don’t worry we will throw some sweets in the mix too.

November is a special month, oftentimes it gets lost between Halloween and Christmas. We in the Delish In a Pinch house look forward to it every year. What’s not to look forward to, right? Great Food, Family, Friends, Football, and a reminder to us all to be extra thankful, to be grateful, and to find those silver linings.

A few days back the thought came to my head, 

“Gosh I am so busy, where does the time go, wow I am tired”.

Then I thought to myself,

I am grateful to be living my life to the fullest, living my life according to the choices I made. 

Of course, I am going to be tired by the end of the night, I am truly living!!! Food for thought.

One of the things that fill my days is creating recipes, testing them, and eventually presenting them on this forum.

Hera’s Pinch

You could easily turn Butternut Squash into candied Butternut Squash, instead of yams.

I add 1/4 cup of olive oil to this, which evenly coats each morsel and creates a delicious sauce at the bottom of the pan you can pour over the squash.

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Oven Roasted Butternut Squash

Author: Delish In A Pinch

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 5-6 cups Butternut Squash cut into 1-2 inch cubes
• 1/2 of a red onion thinly sliced
• 1/4 cup olive oil
• 1 teaspoon of cumin
• 1 tsp of garlic
• 2 tablespoons of sugar
• 1 1/2 teaspoon of salt
• 1 teaspoon of pepper
• 1/2 teaspoon of freshly ground nutmeg
• 1/4 cup spinach roughly julienned
• 1/4 cup pomegranate seeds
• 3 strips of bacon chopped (optional)

Instructions

1. Preheat the oven to 400℉.
2. Peel the outer layer of butternut squash and slice it in half, take out the seeds and cut into cubes.
3. Place squash into a large bowl and add sliced red onions and olive oil and stir with a wooden spoon until oil coats everything.
4. Add cumin, garlic, 1 tablespoon of sugar, salt, pepper, and nutmeg, and stir again till squash is evenly coated.
5. Put the squash into a 9x13 glass dish, sprinkle the remaining tablespoon of sugar on top and roast in the oven for 35 minutes (uncovered).
6. Once you pull the squash out of the oven set it to the side. Now add the spinach and pomegranate seeds to the dish and stir to combine.
7. Pour into a serving dish and garnish with a few more pomegranate seeds and chopped bacon on top.
8. Enjoy!