Soft roasted butternut squash, pomegranate arils, and crunchy pepitas (pumpkin seeds) come together in this simple autumn dish. This recipe can be used as a main or side dish for holiday parties or an everyday weeknight. It’s as simple as roasting diced butternut squash with sweet honey and olive oil. Then, the squash is served with pomegranate, pumpkin seeds, and a crumbled Raspberry Maca LivBar. It’s sweet and savory, with a perfect blend of contrasting textures. This dish happens to be dairy, gluten, and refined sugar free, too!
The Raspberry Maca LivBar crumbled on top really is the finishing touch to round out this recipe. It’s loaded with nutrients, like from the superfood maca, plus protein and fiber. Read up more of the nutrients and benefits of maca powder in our blog here!
We love this honey roasted butternut squash as a warm welcome into autumn and winter. The seasonal squash is slightly sweet and popular as a roasted vegetable around this time of year. And it’s such a simple and easy healthy recipe to enjoy with the family!
Honey Roasted Butternut Squash with Pomegranate & Pepitas
1 small butternut squash, cubed
1 tbsp olive oil
½ tsp each salt and black pepper, or to taste
1 tbsp honey, plus more for serving
Raspberry Maca LivBar, crumbled
Preheat the oven to 425 degrees Fahrenheit and line a medium baking sheet with parchment paper.
Add butternut squash to a medium bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Drizzle with the 1 tbsp honey and toss to coat again.
Transfer the butternut squash to the prepared baking sheet and spread in a single even layer. Transfer to the oven and roast, flipping halfway through, for 35-40 minutes, or until fork tender and slightly golden. Remove from the oven and let cool slightly before transferring to a serving platter.
Top roasted butternut squash with desired amount of pumpkin seeds, pomegranate arils, and crumbled LivBar. Enjoy warm with an extra drizzle of honey!