What Do We Need?
3 whole winter squash (butternut, acorn, and red kuri)
2 pomegranates, seeded
4 tablespoons olive oil
1 bunch thyme, chopped
1 bunch parsley, chopped
Salt and pepper to taste
How Do We Make It?
Preheat oven to 375 degrees.
Cut squash in fourths and remove seeds with a large spoon. Place the squash on a sheet tray and drizzle olive, salt and pepper on top. Roast for 30-40 minutes until flesh of the squash is tender.
Allow squash to cool for 10 minutes after removing from oven and then remove the flesh from the skin and add the flesh to mixing bowl.
Mash up the squash and add more olive oil and salt and pepper to taste.
Just before serving sprinkle pomegranate seeds, thyme and parsley on top of the bowl of winter squash. Eat all season long and enjoy!