Paula Recommends …Roasted Butternut Squash w/ Apple & Pomegranate

It is squash and apple season and what better way to enjoy them both than with this dish which is filled with antioxidants, vitamins and tons of flavor–a perfect fall side dish.  – Paula Meyer, Mission Training Center Nutritionist 

1 medium butternut squash, about 2 lbs, peeled and diced
1 medium onion, diced about the same size as the squash
1 medium apple, diced about the same size as the squash; any variety will do
1 Tablespoon olive oil
1 ½ teaspoons herbs de provence
½ pomegranate or about ¾ cup if you are buying seeds pre-packaged

*See below for how to easily separate pomegranate seeds from the skin

1. Peel and dice squash. You can also buy pre-packaged if no time/desire to chop
2. Peel and dice onion
3. Dice apple with peel intact
4. Combine squash and onion in bowl and toss with olive oil
5. Line sheet pan with foil or parchment paper (easier cleanup) and spread vegetables in one layer for best results.
6. Sprinkle herbs de provence over mixture. Salt to taste
7. Bake at 400 to 45o degrees F (depending on your particular oven) for about 15 minutes
8. Add apple after 15 minutes
9. Continue to bake until squash and apple are tender when poked with a fork.
10. When done, add pomegranate seeds and serve.

Nutritional information: Makes about six servings. Per serving: 110 calories; 27 grams carbohydrate; 1.5 grams fat; 3 grams fiber; 2 grams protein. 


 *To easily remove pomegranate seeds from skin with no mess, fill a bowl with cool water and immerse half pomegranate under water, seed side pointed toward bottom of bowl; gently bend peel back and release seeds into the water. Seeds will fall to bottom, pith will rise to top and you will have beautiful seeds with no mess in only a few minutes.