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Roasted Butternut Squash with White Wine Pomegranate Seeds

Yield: 4 servings | Prep Time: | Cook Time: 30-45 minutes | Total Time:

Ingredients

  • 1 (2 lb.) butternut squash - peeled, seeded, and cut into 1-inch cubes  
  • 1/3 cup olive oil  
  • 2/3 cup Holland House® White Cooking Wine, divided  
  • 2 cloves garlic, minced 
  • 1/2 cup Pomegranate seeds  
  • 1/3 cup goat or feta cheese (optional)

Directions

  1. Preheat oven to 425 degrees F.
  2. Whisk 1/3 cup Holland House® White Cooking Wine and olive oil in a large mixing bowl. Add butternut squash and toss to coat. 
  3. Arrange coated squash on a baking sheet.  
  4. Roast in preheated oven until squash is tender and lightly browned, 30-45 minutes. Remove from oven and season with remaining 1/3 cup Holland House® White Cooking Wine. Finish with salt and pepper to taste. Top with pomegranate seeds and serve. For a creamier dish, sprinkle with 1/3 cup of goat or feta cheese.