Butternut Squash and Pomegranate Salsa

Butternut Squash and Pomegranate Salsa

  • Prep: 15 min
  • Cook Time: 20 min
  • Total: 35 min
  • Serving: Makes about 2 cups

This vibrant and fresh salsa made with butternut squash and pomegranate arils is an amazing fall treat. Serve alone as a sweet and savory side, or accompany with roasted pork or chicken.


  • 1/2 small butternut squash, chopped
  • 1/2 sweet onion, chopped
  • 1 apple, chopped
  • 1/2 sweet pepper, chopped
  • 1/4 cup pomegranate arils
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon nutmeg
  • Sea salt and freshly ground pepper to taste
  • Olive oil to drizzle


  1. Preheat your oven to 400 degrees.
  2. Place the chopped squash on a baking sheet in a single layer, drizzle with some olive oil and then sprinkle with the nutmeg and a few pinches of salt and freshly ground pepper. Place in the oven for 20 minutes, flipping after 10 minutes of cooking. Remove from the oven and allow to cool.
  3. Put the cooled squash, the onion, apple, pepper, pomegranate, parsley, vinegar and honey into a bowl and toss thoroughly to combine. Season to taste with additional salt and pepper if needed and then serve immediately.

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