Roasted Butternut Squash with Pomegranate Seeds

Reap the best of the Fall harvest with this Step 2 side dish!

INGREDIENTS (serves 8):

  • 1 large butternut squash (~3 pounds whole or ~4½ cups 1-inch cubes)
  • 1 large yellow onion, diced
  • 1 tbsp fresh sage leaves, chopped
  • 1 clove garlic, minced
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp chili powder
  • 2 tsp olive oil
  • salt and pepper, to taste
  • 1/4 cup fresh pomegranate seeds

    1. Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking sheet and set aside.
    2. Peel butternut squash, cut in half lengthwise and scoop out seeds. Discard seeds and cut squash into 1-inch cubes (should yield ~4 1/2 cups cubed). Place in bowl.
    3. Add chopped onion, sage leaves, minced garlic, cinnamon, nutmeg, chili powder, olive oil, salt and pepper. Toss so that butternut squash and onions are evenly coated.
    4. Spread mixture onto prepared baking sheet covered in a single layer and place in oven to bake for 30-40 minutes, or until squash is tender.
    5. Remove from oven, place in serving dish and top with pomegranate seeds and additional fresh sage for garnish, as desired.

    Serves 8, ~1/3 cup squash per serving. This is a Step 2 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 19g carbohydrate, 6g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 91 calories, 2g protein, 21g carb, 6g fiber, 15g net carb, 5g sugar, 1g fat, 0g sat fat, 29mg sodium