Roasted Butternut Squash Salad with Honey & Feta

If you’re hosting Thanksgiving this year, Godspeed.

If you’re an old hat at hosting (please consider me impressed) or you’re about to host your first-ever Friendsgiving, this side is sure to delight. If you’re thinking that it looks far too complicated, you’re mistaken. The recipe can be made from start to finish in about 30 minutes, is easily scaled for a crowd and can be prepped in advance and put all together last minute.

A side dish even veggie haters will love.

Comforting and hearty roasted butternut squash is enhanced with a few cloves of garlic and the unbeatable trio of sage, rosemary and thyme then sweetened to perfection with honey and finished with salty feta and juicy crisp pomegranate seeds. Unlike other calorie-laden side dishes, I’m thrilled to report that this side is actually good for you. It’s packed with fiber, antioxidants and phytochemicals. For a tasty vegan option, you can easily swap the honey for maple syrup and ditch the feta.

A perfect balance of savory and sweet.

Roasted Butternut Squash Salad with Herbs, Honey and Feta

1 butternut squash, peeled and cut into 1-inch cubes
3 tablespoons olive oil, divided
1/3 cup chopped mixed herbs (parsley, sage thyme and rosemary)
2 garlic cloves, minced
2 tablespoons honey or maple syrup
2 ounces feta or goat cheese, crumbled (omit for vegan option)
1/3 cup pomegranate arils
1/2 teaspoon chili flakes
salt and pepper to season

Preheat oven to 400F. Line a baking tray with baking parchment. Toss the squash cubes with 1 tbsp. olive oil and a pinch of salt and bake for 30 minutes or until tender. Meanwhile, heat remaining 2 tbsp. olive oil in a small skillet over medium heat. Add garlic, and cook, stirring often until the garlic is fragrant and just starting to brown slightly, 1 to 3 minutes. Add herbs and stir. Add the cooked squash to the garlic herb mixture. Drizzle with honey, feta and chili flakes. Add salt and pepper to taste and gently stir to combine. Keep warm until ready to serve.