Roasted Butternut Squash with Walnut Oil and Pomegranate Seeds

Cooking spray
(1) 2-lb butternut squash
1 Tbsp LeBlanc Walnut Oil
1/8 tsp sea salt
1 Tbsp lemon or lime juice
1 Tbsp DLM 100% Pure Maple Syrup
Seeds from 1 large pomegranate

Preheat oven to 425°F. Line a baking sheet with foil and coat generously with the cooking spray. Peel the squash and slice it in half lengthwise. Scrape out and discard seeds. Cut squash into 1/2- to 3/4-inch chunks and spread them on prepared baking sheet. Bake on oven’s center rack about 20 to 25 minutes, or until tender when pierced with a fork. Don’t let them overcook and get mushy. Transfer squash to a medium bowl and toss with the walnut oil and salt. Add the lemon or lime juice and maple syrup. Top with the pomegranate seeds and serve hot, warm, or at room temperature.

Makes 3–4 servings

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