Miz Chef

Cooking Up a Healthy Life

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

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Leave the zucchini and other fair-weather vegetables to summer. Winter calls for thick-skinned squashes. img_6321

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 img_6349grams 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!img_6356

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

Honey-Pomegranate Sauce

1 pomegranate
2 tablespoons honey
1 tablespoon white wine or ginger ale

Grease a baking sheet. Preheat the oven to 400 degrees F.

Peel and seed the squash. Cut into 1/2-inch-thick slices and place them in a large bowl.img_6324In a small bowl, mix together the honey, olive oil, soy sauce, mirin. pour over the squash.img_6325

Sprinkle in salt and pepper. Use your hands to spread the mixture over both sides of the squash. Lay the slices neatly on the baking sheet in a single layer.

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Roast until almost tender, about 20 to 30 minutes. Turn the slices over and continue roasting until fully tender and golden brown at the edges.img_6348Meanwhile, make the Honey-Pomegranate Sauce. Cut open the pomegranate and place the pieces in a large bowl of cool water. Separate the seeds from the membrane and discard the skin. Let the membranes rise to the top and scoop them out.img_6353Drain in a mesh strainer and rinse.img_6355Measure out ½ cup seeds and place in a small pot. Reserve the remaining seeds for the top or another purpose. Mix together the honey and wine and add to pomegranate seeds. Cook over medium-low heat until thickened, about 10 minutes.img_6358Transfer cooked squash to a serving platter. Drizzle sauce over top, sprinkle on some fresh pomegranate seeds, and serve.img_6371

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Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

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