Follow these steps for perfect results
butternut squash
halved, seeds removed
coconut oil
cold pressed
pomegranate molasses
to taste
honey
sumac
ground cinnamon
ground turmeric
ground cumin
ground cardamom
white pepper
to taste
sea salt
to taste
dried barberries
toasted walnuts
toasted
Preheat oven to 400F.
Cut squash in half lengthwise and discard seeds.
Arrange the two halves on a parchment-lined sheet pan.
Spoon or sprinkle the oil/butter, pomegranate molasses, honey, and spices evenly over the squash halves.
Roast for 45 minutes, or until the squash is tender and starting to brown.
Add the dried barberries or dried cranberries during the last 10-12 minutes of roasting.
Serve hot or at room temperature.
Expert advice for the best results
Adjust spices to your preference.
Toast walnuts for enhanced flavor.
Serve with a dollop of vegan yogurt for added creaminess.
Everything you need to know before you start
5 minutes
Can be prepped ahead and roasted just before serving.
Arrange the squash halves on a plate, drizzling with remaining pomegranate molasses and scattering toasted walnuts.
Serve as a side dish with roasted vegetables.
Serve as a vegetarian main course with a side of quinoa or couscous.
The slight sweetness and acidity of a dry Riesling pairs well with the squash.
Chamomile pairs well with the sweetness of the squash.
Discover the story behind this recipe
Pomegranate molasses and spices are commonly used in Middle Eastern cuisine.
Discover more delicious Middle Eastern Inspired Side Dish recipes to expand your culinary repertoire