Holiday Honey Roasted Butternut Squash with Sweet Potatoes, Carrots, Pomegranates & Feta

Gluten-free, Vegetarian

This stunning side dish combines tender, caramelized butternut squash drizzled with sweet honey, juicy bursts of fresh pomegranate seeds, and creamy, tangy feta cheese. Perfectly balanced with a sprinkle of rosemary and thyme, it’s the ultimate harmony of sweet, savory, and vibrant flavors.

Whether you’re hosting a festive gathering or simply upgrading your weeknight dinner, this dish is easy to prepare yet elegant enough to wow your guests. Plus, it’s packed with nutrients like fiber, antioxidants, and healthy fats, making it a deliciously wholesome addition to your holiday table.

Get ready to dazzle your taste buds with this colorful and crowd-pleasing recipe!

Yields: 6- 8 servings

Prep time: 15 minutes

Total time: 45 minutes

Ingredients

1 butternut squash, peeled and chopped into bite-sized pieces
1 sweet potato, peeled and chopped
3-4 carrots, peeled and cut into 1-inch pieces
2 tbsp extra virgin olive oil (EVOO)
2 tbsp honey
1 tsp fresh or dried thyme
1 tsp fresh or dried rosemary
Salt and pepper, to taste
1/2 cup pomegranate seeds
1/3 cup crumbled feta cheese

Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prep the Veggies
In a large mixing bowl, combine the butternut squash, sweet potato, and carrots. Drizzle with olive oil and honey, then sprinkle with thyme, rosemary, salt, and pepper. Toss until evenly coated.
Roast the Vegetables
Spread the veggies out in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
Assemble the Dish
Transfer the roasted vegetables to a serving platter. Sprinkle generously with pomegranate seeds and crumbled feta cheese for a pop of color and flavor.
Serve and Enjoy
Serve warm as a stunning holiday side dish or a hearty vegetarian main.