Roasted Butternut Squash with Honey-Soy-Mirin Glaze and Honey-Pomegranate Sauce

Roasted Butternut Squash with Honey-Soy-Mirin Glaze and Honey-Pomegranate Sauce

Roasted Butternut Squash with Honey-Soy-Mirin Glaze and Honey-Pomegranate Sauce

January 15, 2017 by Miz Chef Leave a comment

Leave the zucchini and other fair-weather vegetables to summer. Winter calls for thick-skinned squashes.

My favorite is butternut squash. In my opinion, it not only has the best flavor, but the best texture as well. When cooked down, it’s creamy and smooth, and incredibly diverse.

Roasting brings out the sweetness and beauty in most vegetables, but this is especially true of squash. My mother wanted me to roast squash for Thanksgiving and I wanted to come up with something that was familiar, that I knew would be liked, but something every-so-slightly different. I came up with an easy, delicious honey-soy-mirin glaze and honey-pomegranate sauce…because, you know, pomegranates.

Unless you’ve been living under a rock, you’ve heard how healthful pomegranates are. Here’s a quick rundown of their health benefits:

Based on US RDA, one cup of pomegranate seeds contains 7 grams fiber, 3 grams protein, 30% vitamin C, 36% vitamin K, 16% folate, and 12% potassium. They have antiinflammatory, antibacterial, and antifungal properties.They help fight cancer, especially prostate and breast, and heart disease, and have been known to improve memory function.

Delicious AND healthy. Do you need anything more? Give this a try on a cold winter day…or even a warm one. Enjoy!

Roasted Butternut Squash with Honey-Soy-Mirin Glaze and Honey-Pomegranate Sauce

2-3 pound butternut squash

1 tablespoon honey

1 tablespoon olive oil

1 tablespoon soy sauce

1 tablespoon mirin

1/2 teaspoon sea salt

Freshly ground black pepper

Ingredients

  • 2-3 pound butternut squash
  • 1 pomegranate
  • 2 tablespoons honey
  • 1 tablespoon white wine or ginger ale
Read the whole recipe on MizChef