Roasted Butternut Squash with Pomegranate and Tahini

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Roasted Butternut Squash with Pomegranate and TahiniRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

For a delicious fall side dish, combine roasted butternut squash with arugula and pomegranate arils and coat the mixture with a tahini dressing.

Serves 4 (serving size: about 1/2 cup)


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2 (11-ounce) containers peeled diced fresh butternut squash
Cooking spray
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 teaspoons tahini paste
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
1/2 cup pomegranate arils
1 cup arugula


1. Preheat oven to 425°.

2. Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425° for 15 minutes or until browned, stirring halfway through cooking.

3. Combine tahini paste, lemon juice, olive oil, and water in a small bowl, stirring with a whisk until smooth. Combine squash, pomegranate arils, and arugula in a large bowl; toss gently to combine. Drizzle squash mixture with tahini mixture.

Created date

August 2015

Nutritional Information

Calories 152
Fat 6.6 g
Satfat 0.9 g
Monofat 3.5 g
Polyfat 1.6 g
Protein 3 g
Carbohydrate 24 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 130 mg
Calcium 93 mg