Winter Squash with Sage, Pomegranate & Hazelnut

We’re currently in the height of pumpkin and winter squash season which makes this recipe ideal for your Thanksgiving table or a non-holiday weeknight staple that’s rich in antioxidants, fiber and complex carbs. There are dozens of winter squash varieties—delicata, butternut, honeynut, kabocha, kuri, acorn just to name a few. This recipe is versatile and works well with pretty much all of them, so definitely experiment! 


  • 1 medium/large winter squash (or 2 smaller squash like honeynut and acorn)
  • 2 shallots, thinly sliced
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon red wine vinegar or sauvignon blanc vinegar
  • ¼ teaspoon cinnamon
  • ½ teaspoon coriander
  • Kosher salt to taste
  • Black pepper to taste
  • 2 sprigs sage leaves
  • 3 sprigs fresh thyme
  • 4 garlic cloves smashed
  • For serving:
  • 1-2 tablespoons pomegranate seeds
  • 1-2 toasted, halved hazelnuts
  • Maldon / sea salt


Preheat oven to 400F. Cut the ends of the squash and discard, cut squash in half. Scoop out seeds and discard. Cut squash into 2 inch thick diagonal pieces or 2 inch wide long strips—basically medium-ish chunks, you can’t go wrong here. And yes, you’re leaving the skin on, extra fiber / less work!

Whisk together olive oil, maple, vinegar, cinnamon and coriander. Toss with squash and shallot slices in a mixing bowl. Season with salt and pepper.

On a parchment lined baking sheet, arrange squash pieces and shallots along with sages leaves, thyme sprigs and smashed garlic cloves. Aim to tuck herbs and garlic underneath squash pieces to help transfer flavor.

Roast for 20-30 minutes, rotating halfway, until squash is tender.

Sprinkle with pomegranate seeds and maldon salt to serve.

Bonus! Brown Butter Drizzle

If you’re really looking to take your Thanksgiving (or weeknight) game up a notch, consider making a quick brown butter to drizzle over top that warm, glistening squash.

½ stick (2 oz) unsalted butter

In a small saucepan, heat butter on medium-low until it begins to turn lightly brown and develops a nutty aroma, 15-20 minutes depending on the level of heat. You’ll notice darker brown “butter solids” developing on the bottom of the pan. (These are completely edible and delicious, particularly over popcorn). Once butter really hits that nutty aroma, turn the heat off, you’re ready to go.

Drizzle a small amount, 2 teaspoons or so over the squash. Store remaining brown butter in the fridge for up to 3 months. *If you prefer to have a pure brown butter, simply strain the solids out.

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