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Best Roasted Butternut Squash with Pomegranate & Feta

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This roasted butternut squash with pomegranate and feta is a showstopper side dish that’s quick and easy to make. The squash is roasted until deeply caramelized, then topped with juicy pomegranate seeds, salty feta, and fresh mint for a perfect balance of sweet, tangy, and savory flavors.

Ingredients

Scale
  • 1 large butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon kosher salt (Diamond Crystal recommended; use half if using finer salt)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon ground cinnamon (optional but recommended)
  • 1/4 teaspoon cayenne pepper (optional)
  • Seeds from 1 large pomegranate (about 1 cup)
  • 1/2 cup crumbled feta cheese (preferably from a block, sheep’s milk recommended)
  • 1/4 cup fresh mint leaves, roughly chopped (or flat-leaf parsley)
  • 2 tablespoons pomegranate molasses (optional, for drizzling)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the squash: Cut off the top and bottom so it sits flat. Use a Y-peeler to remove all the skin. Cut in half lengthwise and scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes, making them even in size.
  3. Season the squash: In a large bowl, toss the cubes with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the cinnamon and cayenne (if using). Use your hands to ensure every piece is coated.
  4. Spread on the baking sheet: Arrange the squash in a single layer on a large rimmed baking sheet, leaving about half an inch between pieces.
  5. Roast for 25 minutes: Place the pan in the oven and roast without opening the door for at least 20 minutes.
  6. Flip and roast again: After 25 minutes, remove the pan and flip each piece with a spatula. Return to the oven for another 15-20 minutes, until fork-tender and deeply caramelized on the edges.
  7. Rest for 5 minutes: Remove the pan from the oven and let the squash sit for a few minutes to allow the caramelization to set.
  8. Transfer and top: Gently move the warm squash to a serving platter. Sprinkle pomegranate seeds, crumbled feta, and fresh mint over the top. Drizzle with a little more olive oil and pomegranate molasses (if using).
  9. Serve immediately: Enjoy warm, not hot, for the best flavor and texture.

Notes

For best results, pat the squash cubes dry before seasoning to ensure crispy edges. Use room temperature feta for creamier crumbles. Don’t skip flipping the squash halfway through roasting for even caramelization. If you can’t find pomegranate molasses, substitute with a mix of 1 tablespoon balsamic vinegar and 1 teaspoon honey, or use balsamic glaze.

Nutrition

Keywords: roasted butternut squash, pomegranate, feta, fall side dish, holiday side dish, vegetarian, gluten-free, easy side dish

Find it online: https://zorbmeal.com/best-roasted-butternut-squash-with-pomegranate-and-feta/