Ingredients:

  • 3 lbs butternut or kabocha squash, peeled and cubed into 1-inch pieces
  • 1 cup roasted chestnuts, vacuum-packed or fresh-roasted and peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 cup pomegranate arils
  • 1/4 cup fresh parsley, roughly chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp tahini
  • 1-2 tbsp warm water
  • 1 tsp maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the cubed squash with olive oil, sea salt, black pepper, and dried thyme until every cube is lightly coated.
  3. Spread the squash in a single layer on the baking sheet, ensuring the pan is not overcrowded.
  4. Roast for 20-25 minutes.
  5. Remove the pan from the oven, toss in the roasted chestnuts, and flip the squash cubes for even browning.
  6. Return to the oven for another 10-15 minutes until the squash is tender and chestnuts are fragrant.
  7. Transfer the roasted vegetables to a serving platter and drizzle with fresh lemon juice.
  8. Gently fold in the pomegranate arils and chopped parsley.
  9. Whisk together tahini, warm water, and maple syrup, then drizzle over the dish before serving.