Roasted Buttercup Squash
Why you'll love this recipe:
• Nutritious & packed with fall flavor
• Easy holiday side dish
Pierce squash all over with a fork. Microwave for 3 minutes to soften.
Cut the squash in half. Scoop out the seeds. Slice into wedges.
Arrange on a lined sheet pan. Toss with olive oil, maple syrup, salt & pepper. Roast until tender.
Remove pomegranate seeds from pomegranate fruit (if needed).
Toss roasted squash with goat cheese, pomegranate seeds, pepitas & parsley.
More fall-inspired recipes:
MAPLE ROASTED VEGGIES
APPLE SQUASH SOUP