VeganNo. 9634 · The 2026 edition
Roasted butternut squash with baby spinach and pomegranate
A warm roasted squash salad with a tangy maple-pomegranate dressing and fresh spinach.
Our own summary of the original — the full post and photos live at savorymomentsblog.blogspot.com.
This simple autumn dish pairs oven-roasted butternut squash with a quick maple-pomegranate pan sauce and fresh baby spinach. The warm dressing slightly wilts the spinach, and a sprinkle of pomegranate seeds adds a burst of color and tartness. Serve it immediately as a side or light main.
Ingredients
Directions
- Set your oven to 400°F. Coat a baking dish lightly with oil, then add the cubed butternut squash. Season with salt and pepper. Bake for roughly 20 minutes, giving it a stir once, until the squash is easily pierced with a fork.
- While the squash roasts, mix the maple syrup, pomegranate juice (you'll get about 1 tablespoon from half a fruit), butter, salt, and pepper in a small saucepan. Warm over medium heat, stirring from time to time, until the ingredients meld and the liquid thickens a bit.
- Once the squash is ready, transfer it to a large mixing bowl. Add the baby spinach and the heated dressing. Gently toss everything together so the spinach starts to soften from the warmth.
- Sprinkle the pomegranate seeds on top and serve right away.
More photos
Photos hosted by savorymomentsblog.blogspot.com.
