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Butternut Squash Medley


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Butternut Squash Medley


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Butternut Squash Medley


  • Ready Time : 0 min




  • 1 whole butternut squash, peeled and cut into cubes
  • 1 sweet potato, peeled and cut into cubes
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon honey
  • 2 cups baby spinach leaves
  • 1/2 cup pomegranate seeds



  1. Preheat your oven to 375 degrees.  Add the squash and sweet potatoes to a baking sheet and drizzle on the olive oil, honey, salt and pepper. Toss to combine. Split the squash and potatoes between to making sheets to avoid overcrowding.
  2. Roast the vegetables in the oven for 45 minutes, tossing once or until they are tender and slightly caramelized.
  3. As soon as you remove the squash from the oven add the spinach leaves to the pan and stir them into the squash so that they wilt.
  4. Spoon the squash and spinach onto a platter, taste for seasoning and garnish with pomegranate seeds.

About The Kosher Girl


Samantha Garelick is a professional chef, an enthusiastic foodie, a kosher caterer and an inspiring cooking instructor. After realizing she craved food more than finance, Sam left her career in investment banking and enrolled in the Institute of Culinary Education in Manhattan. Sam has a passion for creating healthy, realistic and delicious ways of eating. Sam teaches classes around the country and stars in inspiring cooking webisodes for the Jewish Television Network. Find out more at The Kosher Girl.




4 Responses to Butternut Squash Medley

  1. Love these recipes.

  2. avatar says: Lenora

    What is in the picture that looks somewhat like onions?

    • avatar says: samantha

      I think it actually is a red onion. I’m sorry…I wrote this recipe years ago

  3. these recipes look almost too good to eat

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