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Roasted Butternut Squash with White Wine Pomegranate Seeds

Roasted Butternut Squash with White Wine Pomegranate Seeds

Name: Roasted Butternut Squash with White Wine Pomegranate Seeds
Cook time: 30-45 minutes
Yield: 4 servings
Ingredients: 1 (2 lb.) butternut squash - peeled, seeded, and cut into 1-inch cubes; 1/3 cup olive oil; 2/3 cup Holland House® White Cooking Wine, divided; 2 cloves garlic, minced; 1/2 cup Pomegranate seeds; 1/3 cup feta cheese (optional)

Yield: 4 servings | Prep Time: | Cook Time: 30-45 minutes | Total Time:

Ingredients

1 (2 lb.) butternut squash - peeled, seeded, and cut into 1-inch cubes
1/3 cup olive oil
2/3 cup Holland House® White Cooking Wine, divided
2 cloves garlic, minced
1/2 cup Pomegranate seeds
1/3 cup goat or feta cheese (optional)

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Directions

Preheat oven to 425 degrees F.
Whisk 1/3 cup Holland House® White Cooking Wine and olive oil in a large mixing bowl. Add butternut squash and toss to coat.
Arrange coated squash on a baking sheet.
Roast in preheated oven until squash is tender and lightly browned, 30-45 minutes. Remove from oven and season with remaining 1/3 cup Holland House® White Cooking Wine. Finish with salt and pepper to taste. Top with pomegranate seeds and serve. For a creamier dish, sprinkle with 1/3 cup of goat or feta cheese.

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