Ingredients
- 1 butternut squash
- 1 teaspoon each salt and pepper
- 2 tablespoons olive oil
- 1 teaspoon Hot Honey
- 1/4 cup hot honey
- 1/3 cup feta cheese
- 2 tablespoons dill
- 1/4 cup walnuts
- 1/3 cup pomegranate arils
- 1/4 cup olive oil
Instructions
- Preheat the oven to 375 degrees F.
- Peel the squash on a cutting board being careful as it will resist the peeler.
- Cut the squash in half and remove all seeds.
- You can cut it now into cubes, slices or sticks or hasselback shape as below.
- Use two chop sticks at the bottom of a wooden board or surface and place the squash cut side down on the chopsticks.
- Use a sharp knife and slice the squash not all the way through, the chopsticks will guide you when to stop.
- Slice both halves of the butternut squash and place them on a parchment lined baking sheet.
- Brush the squash with hot honey, salt, pepper and drizzle with the oil.
- Roast the squash until fork tender—it takes anywhere between 25 minutes-55 minutes depending on the shape you cut it.
- Remove from the oven.
- Finish the squash with the dressing ingredients, adding more or less to your taste.
