This roasted butternut squash with sweet chilli and maple syrup makes the perfect midweek dinner. With its deeply caramelised, crispy corners and velvety centres it’s topped with pomegranate arils for a pop of freshness and optionally haloumi for a hint of saltiness.
So you have a butternut pumpkin sitting in your kitchen. You don’t know why exactly you bought it, or what you even had in mind when you saw it at the grocery store. It’ll be a matter of days before you have to toss it and you’re just standing there staring at it – wondering what to make with it.
How about I introduce you to this roast pumpkin recipe idea: sweet chilli and maple syrup, blended with olive oil, drizzled and roasted on cubes butternut until edges are deeply golden crispy!