Menu

Like Recipes?

Sign up to receive Jackie’s recipes right in your inbox!

pomegranate-smashed butternut squash

by Jackie Newgent  |  November 25, 2018  |  2 Comments

POMEGRANATE-SMASHED BUTTERNUT SQUASH

If you haven’t tried it yet, pomegranate juice makes a clever culinary liquid, not just a beverage — and it’s delightful in this pomegranate-smashed butternut squash recipe.

In late fall and all winter long, I love using a combination of pomegranate juice and arils in cooking to add rich color, antioxidants, and naturally-derived sweetness with a hint of tartness. Pomegranate and butternut squash are a perfect pairing, too.

To save time here, simply use butternut squash that’s already cubed for you. You’ll toss the cubes with olive oil, then with pomegranate juice, salt, and pepper. Cover it up, bake for 50 minutes, mash, and voila! Oh, and don’t forget to top with chives and pomegranate arils for extra pops of flavor, color, and overall intrigue.

Serve up pomegranate-smashed butternut squash just like you might mashed potatoes or sweet potatoes for a scrumptious change of taste—-and to punch up gorgeousness on your plate. This delicious recipe makes an ideal Meatless Monday or holiday dinner side, too!

POMEGRANATE-SMASHED BUTTERNUT SQUASH

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Smashed butternut squash with pomegranate arils and chives

pomegranate-smashed butternut squash

  • Author: Jackie Newgent
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Side-dish
  • Method: Roast
  • Cuisine: American
  • Diet: Vegan

Description

If you haven’t tried it yet, pomegranate juice makes a clever culinary liquid, not just a beverage — and it’s delightful in this pomegranate-smashed butternut squash recipe. Serve this up just like you might mashed potatoes or sweet potatoes for a scrumptious change of taste—-and to punch up gorgeousness on your plate.


Ingredients

Scale
  • 1 pound (454 grams) butternut squash cubes (about ¾-inch cubes)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup (120 milliliters) 100% pomegranate juice, like POM Wonderful
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons minced fresh chives
  • 2 tablespoons pomegranate arils (seeds)

Instructions

  1. Preheat the oven to 375°F/190°C.
  2. Add the butternut squash cubes to 1½-quart-capacity baking dish. (Hint: Buy squash already cubed!) Drizzle with the oil. Toss to coat. Add the pomegranate juice, salt, and pepper. Cover dish well with foil.
  3. Roast in the oven until the squash is fork-tender, about 50 minutes. Carefully remove the foil.
  4. Smash the butternut squash in baking dish with a potato masher. Stir well. Adjust seasoning.
  5. Sprinkle with the chives and pomegranate arils to serve.

Notes

  • Rather than milk, maple syrup, or other mashing liquids, this recipe features pomegranate juice (Hint: An in vitro study at UCLA found that POM Wonderful 100-percent pomegranate juice has more antioxidant potency than red wine, Concord grape juice, or green tea, on average.)
  • To keep the recipe heart-friendly and vegetarian, olive oil rather than butter is used here.
  • Fresh chives and pomegranate arils offer punched up flavor and interest.

Nutrition

  • Serving Size: 1/2 cup each
  • Calories: 120
  • Sugar: 7g includes 0g added sugars
  • Sodium: 300mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: butternut squash, pomegranate juice, pomegranate arils, side dish, plant-based side, vegan side, vegetarian side, holiday side

pomegranate-smashed butternut squash
pomegranate-smashed butternut squash

For other exciting veggie side-dish recipes, try Crispy Panko-Based Eggplant Tenders (see recipe HERE), Hasselback Sweet Potatoes with Fresh Chimichurri Sauce (see recipe HERE), Roasted Carrots with Spicy Coriander Avocado Puree (see recipe HERE), or Coconut Cauliflower Rice (see recipe HERE).

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe rating