Mightyro's Squash

Elevate your next meal with the wholesome flavors of "Mightyro's Squash," a vibrant and nutrient-packed roasted butternut squash recipe that's as visually stunning as it is delicious. This dish features tender, caramelized cubes of butternut squash coated in a luscious blend of olive oil, maple syrup, and warming spices like cinnamon, paprika, and cumin, all roasted to perfection with aromatic sprigs of fresh rosemary. A final touch of jewel-toned pomegranate seeds and crunchy toasted pumpkin seeds adds an irresistible burst of color, sweetness, and texture. Quick to prepare in just under an hour, this gluten-free, vegetarian-friendly recipe makes the perfect side dish for a holiday feast or a healthy weeknight dinner. Whether served warm or at room temperature, Mightyro's Squash is guaranteed to delight your taste buds with its sweet, smoky, and savory notes.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium-sized butternut squash
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 sprigs fresh rosemary
• 0.5 cup pomegranate seeds
• 0.25 cup toasted pumpkin seeds (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with some olive oil.

Step 2

Peel the butternut squash, then slice it in half lengthwise. Scoop out the seeds and stringy parts. Cut the squash into 1-inch cubes for even roasting.

Step 3

In a large mixing bowl, combine the olive oil, maple syrup, ground cinnamon, paprika, ground cumin, salt, and black pepper. Whisk the mixture until fully combined.

Step 4

Add the squash cubes to the bowl and toss them thoroughly, ensuring each piece is well coated with the mixture.

Step 5

Spread the seasoned squash cubes evenly on the prepared baking sheet. Make sure they are not overcrowded to help them roast evenly.

Step 6

Tuck the fresh rosemary sprigs between the squash cubes for an aromatic boost.

Step 7

Roast the squash in the preheated oven for 35-40 minutes, flipping the pieces halfway through, until they are tender and caramelized on the edges.

Step 8

Once roasted, remove the baking sheet from the oven. Discard the rosemary sprigs.

Step 9

Transfer the roasted squash to a serving dish. Sprinkle the pomegranate seeds and toasted pumpkin seeds (if using) over the top for added texture and flavor.

Step 10

Serve warm as a side dish or enjoy it as a wholesome vegetarian main. Optional: Garnish with a drizzle of extra maple syrup or a sprinkle of flaky sea salt, if desired.

Nutrition Facts

Serving size	(1557.3g)

Amount per serving	% Daily Value*
Calories	1262.7

Total Fat 57.8g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1249.3mg	0%
Total Carbohydrate 194.0g	0%
Dietary Fiber 50.7g	0%
Total Sugars 65.9g
Protein 21.4g	0%

Vitamin D 0IU	0%
Calcium 615.6mg	0%
Iron 12.9mg	0%
Potassium 4386.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 6.2%

Carbs: 56.2%