Maple Roasted Butternut Medley…and Sweet Spicy Seeds
Inspired by Maya’s Maple, Apple & Butternut Roast
and my conversation with the California Walnuts organization
, I came up with this simple side dish perfect for any holiday gathering (or any night of the week). The best part is, you can throw the cold leftovers onto a pile of lettuce the next day for a nutritious and filling lunch. And don’t throw away those butternut squash seeds, they are the perfect topping for your next-day salad!
Maple Roasted Butternut Medley
-1 butternut squash, peeled and diced into 1/2″ cubes
-4 granny smith apples, cored and diced into 1/2″ cubes
-1 T. butter
1 T. maple syrup (or honey)
-1/2 cup California walnut pieces
-1/4 cup pomegranate seeds
Preheat oven to 350 degrees. Spray large baking sheet with cooking spray. Toss butternut squash cubes and apple pieces with butter and maple syrup. Spread out on baking sheet and roast for 25 minutes.
Add walnuts and pomegranate seeds to the butternut squash and apples and roast for 10 minutes more. Serve and enjoy!
|Makes a perfect fall salad the next day. Top with balsamic vinaigrette and roasted seeds.
Roasted Butternut Squash Seeds
Separate your butternut squash seeds from the membrane, then toss with 1 t. Sriracha Sauce
and 1 t. maple syrup. Roast in a single layer on a baking sheet at 350 for about 20 minutes or until seeds are nice and crispy but not burnt.
Great for a sweet spicy snack or for topping a salad. Remember, don’t ever waste squash seeds!