Baked Butternut Squash

This is an autumn vegetable that we use in so many dishes, such as soups, stews with lamb and others.

I purchased butternut squash whole, peeled it with a potato peeler, scooped the seeds out and sliced it.

 

You can purchase the squash already cubed in 1-inch size.

2 pounds butternut squash, peeled and sliced

2 tablespoons olive oil

1 teaspoon salt

1teaspoon ground cinnamon

A pinch of nutmeg

¼ cup pomegranate seeds

¼ cup cranberries

¼ cup walnuts

Preheat oven 400 degrees F.

Put the squash in a bowl and drizzle olive oil. Season with salt, spices and stir. Spread squash on a baking pan. Bake for 25-30 minutes until tender. Allow to cool, and arrange in a deep dish. Garnish with pomegranate seeds, cranberries and walnuts.  

This makes a good side dish with chicken or lamb.  Enjoy!