Roasted Butternut Squash with Pomegranate Seeds and Pistachios

Serves 4

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his easy recipe is delicious and nutritious. The different textures as well as the sweet, slightly spicy flavors really make this a crowd pleaser. It can easily be doubled to serve more people or make larger portions.

Ingredients:

• 1 tablespoon Napa Valley organic olive oil
• 2 ea 8-ounce bags Veg-Land organic butternut squash pieces, cut into 1/2-inch cubes
• 1/4 teaspoon Morton's kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• 1 tablespoon Harvest Freshest Pomegranate juice
• 1/4 cup Flanigan Farms natural pistachios
• 1/4 cup pomegranate seeds

Instructions:


1. Preheat oven to 450° Fahrenheit

2. Toss squash with olive oil, salt, pepper, cayenne and cinnamon. Spread squash on a baking sheet and roast for 30 minutes, turning once about halfway through.

3. Remove from oven and toss with pomegranate juice. Add pistachios to one corner of the pan and return to oven. Cook seven more minutes, until the pomegranate juice has evaporated. Remove from oven and toss squash and pistachios with pomegranate seeds. Serve immediately.

Each 1/2-cup serving contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 130       7 g     1 g     0 g     0 mg  125 g     18 g     3 g     3 g     3 g     177% DV 41% DV 6% DV 6% DV