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Butternut Squash with Pecans & Pomegranate Seeds - My Stir Crazy Kitchen
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Butternut Squash with Pecans & Pomegranate Seeds

This simple, yet delicious, side dish is perfect for your fall table!
Prep Time10 minutes
Cook Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: butternut squash, fall, pecans, pomegranate seeds, squash, thanksgiving

Ingredients

  • 2 small butternut squash neck only, sliced into ½" discs
  • 7 Tbsp olive oil
  • 3 cloves garlic minced
  • 1 Tbsp sugar
  • ½ cup pecans coarsely chopped
  • ¼ cup white wine vinegar
  • 1/4 cup pomegranate seeds
  • ½ tsp red pepper flakes

Instructions

  • Preheat oven to 450°.
  • Place butternut squash slices on a rimmed baking sheet. Toss with olive oil, salt and pepper. Roast at 450⁠° for 30 minutes (flipping over halfway). ⁠⠀
  • In a large skillet over medium heat, combine garlic and one tablespoon of olive oil and sauté for about one minute. Next, add the pecans and sugar. When the sugar has melted and the pecans are toasted (about 2 minutes), remove from the heat.⁠⠀
  • Whisk the vinegar with 4 Tablespoons of olive oil. Stir in the sugared pecans, pomegranate seeds & chili flakes. ⁠⠀
  • To serve, lay out squash on a platter and top with the pecan mixture.⠀

Notes

This dish can be prepared ahead of time and served room temperature, just wait to top with the pecan mixture until time to serve.