Ingredients

The following ingredients have 2 Servings
  • 1/2 small butternut squash, (chopped)
  • 1/2 sweet onion, (chopped)
  • 1 apple, (chopped)
  • 1/2 sweet pepper, (chopped (I used yellow))
  • 1/4 cup pomegranate arils
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste

Instruction

  • Preheat oven to 400 degrees.
  • Lay squash out on a baking sheet and sprinkle with nutmeg,  salt and pepper. Drizzle with a tablespoon of olive oil. Roast for 20 minutes, flipping once. It is important to make sure the squash still has some bite to it – you don’t want it to turn into mush. One done, remove and let cool.
  • In a large bowl combine squash and all other ingredients, including vinegar and honey. Stir until thoroughly mixed and season with salt and pepper according to your tastes.