Ingredients
For the Squash:
1 large butternut squash (about 2–3 lbs), peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil
1 tbsp maple syrup or honey (to help with that gorgeous caramelization)
½ tsp garlic powder
Salt and freshly cracked black pepper, to taste
For the Toppings:
4 oz goat cheese (chèvre) or feta, crumbled or dolloped
½ cup pomegranate seeds (arils)
1–2 tbsp everything bagel seasoning
2 tbsp fresh mint or parsley, finely chopped
Optional drizzle: 1 tbsp hot honey or balsamic glaze
Instructions
1. Roast the Squash
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, toss the squash cubes with the olive oil, maple syrup, garlic powder, salt, and pepper until evenly coated. Spread the cubes in a single layer on the baking sheet—spacing them out ensures they roast rather than steam. Bake for 30–35 minutes, tossing halfway through, until tender and deeply caramelized on the edges.
2. Assemble and Serve
Transfer the warm roasted squash to a serving platter. While it is still hot, nestle small dollops of the goat cheese throughout the squash so it softens. Generously sprinkle the everything bagel seasoning over the top, then scatter the vibrant pomegranate seeds. Finish with a shower of fresh mint for color and contrast. Serve warm.
