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Roasted Butternut Squash with Pomegranate Seeds and Pistachios

Roasted Butternut Squash with Pomegranate Seeds and Pistachios
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Appetizer

Roasted Butternut Squash with Pomegranate Seeds and Pistachios

Serves: 4

Ingredients

1 tablespoon Napa Valley organic olive oil
1 15 ounce package pre cut butternut squash cut into 1/2 inch cubes
1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1 tablespoon POM Pomegranate juice
1/4 cup Flanigan Farms natural pistachios
1/4 cup pomegranate seeds

Directions

Preheat oven to 450 degrees Fahrenheit

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.

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.

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