Roasted Butternup Squash with Pomegranate, Cranberries and Musli

Roasted Buttercup Squash with Pomegranate, Cranberries and Musli

Days get shorter and colder in Stockholm. Today, the sun have set at 2:56 pm and the thermometer showed only 2°C. This kind of days need to be completed with lots of vitamins. That’s how I choose to try a mix of squash, pomegranate, orange juice, cranberries and müsli grains.

Roasted Buttercut Squash with Pomegranate, Cranberries and Müsli
Serves 2
Total Time
1 hr
Total Time
1 hr
  1. 1 teaspoon ground cinnamon
  2. 1 teaspoon paprika
  3. 1 teaspoon sea salt + 1 pinch sea salt, divided
  4. 1 small buttercup squash, peeled, cored, and seeded
  5. 1 teaspoons heat-tolerant vegetable oil (I used sunflower oil)
  6. the juice from one orange
  7. 50g cup sweetened dried cranberries
  8. the arils of one small pomegranate
  9. 1 1/2 tablespoons olive oil
  10. 1 handful of müsli grains
  1. Preheat the oven to 220° C and slide inside a baking sheet too.
  2. In a small bowl, combine the cinnamon, paprika, and the teaspoon sea salt. Slice squash into even thick wedges, and then cut each wedge into thirds. Set in a large bowl and toss with the vegetable oil. Tossing with hands, sprinkle in spice mixture until each piece of squash is coated. Arrange squash on hot baking sheets. Roast for 20 minutes, carefully flip squash, and roast for 10 to 15 minutes longer, or until edges are crisp and centers are tender.
  3. Meanwhile, combine orange juice and dried cranberries in a small bowl; set aside for 20 minutes, then remove cranberries from orange juice.
  4. Add a pinch of sea salt to the cranberry soaking liquid together with the olive oil.
  5. Just before serving, toss warm squash, cranberries, and pomegranate arils with a few drizzles of dressing and top with the müsli grains. Arrange on plates, and serve immediately.
Adapted from Food52
Adapted from Food52
Darling, à table!

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