Holiday Roasted Squash

CB Cuisine I Chef Cody Beverstock I Roasted Squash I Pomegranate I Brown Butter I Sage

Guys this is such a lovely, easy and quick side dish for this holiday season that's packed full of flavor. The pomegranate gives little punches of crunchy sweetness and the sage brown butter brings out another level of beautiful flavor. What are your favorite holiday dishes?



Serves: 8-10

Prep: 15 min

Cook: 50 min

Total: 1 hr 5 min

Difficulty: Super Easy


1 Butternut Squash

2 Acorn Squash

1 T Canola/Olive Oil

1/2 Pomegranate - seeded

4 oz Butter

8-10 Sage Leaves

2 T Brown Sugar

Salt to taste

Black Pepper to taste



  1. Pre-heat oven to 400 F.
  2. Take your butternut squash and slice in half lengthwise, de-seed with a spoon, then slice into 1/2 in. slices.
  3. Slice acorn squash in half, de-seed, then slice along the ridges into 1/2 in. crescent slices.
  4. Line 2 sheet trays with your squash and drizzle with olive oil, a generous sprinkling of salt, a pinch of black pepper, and your brown sugar.
  5. Bake for 35-50 mins until fork tender.


  1. Heat pan over medium heat.
  2. Add butter and sage leaves and allow the sage to infuse as the butter melts and slowly browns. Be careful not to have too high of a heat, as you don't want to burn the fat in the butter, which will go from a lovely nutty brown, to burned quite quickly if you're not careful.


Line a large serving tray with the squash, then top with pomegranate seeds and finish with a drizzle of your beautiful brown butter and sage leaves.