Roasted Butternary Squash with Pomegranate

Ingredients

• 1 large butternut squash
• 0.5 cup pomegranate seeds
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon lemon zest
• 0.25 cup walnuts

Instructions

1. 1Preheat the oven to 400°F (200°C).
2. 2Peel and cube the butternut squash into 1-inch pieces.
3. 3In a large bowl, toss the butternut squash with olive oil, minced garlic, thyme, salt, and pepper until well coated.
4. 4Spread the squash in a single layer on a baking sheet lined with parchment paper.
5. 5Roast in the preheated oven for 25 minutes, then stir and continue roasting for another 20 minutes or until tender and lightly caramelized.
6. 6While the squash is roasting, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant. Set aside to cool.
7. 7Zest the lemon and set aside.
8. 8Remove the squash from the oven and let it cool slightly.
9. 9Transfer the roasted squash to a serving dish.
10. 10Top with pomegranate seeds, toasted walnuts, and lemon zest.
11. 11Serve immediately, or let it cool to room temperature to enhance the flavors.