Roasted Butternut Squash and Potato with Pomegranate

INGREDIENTS

butternut squash, peeled and cut into half moons

potato, cut into half moons

olive oil

pomegranate molasses

maple syrup

garlic powder

salt

pepper

garnish with pomegranate seeds, pistachio, herbs, and flakey sea salt

METHOD

1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.

2. In a small bowl, combine olive oil, pomegranate molasses, maple, garlic powder, salt, and pepper. I used about 1/4 of a butternut squash and 1/2 of a potato and used about 1 tablespoon olive oil, 1 teaspoon pomegranate molasses, and 1 teaspoon maple syrup.

3. Place squash and potato on baking sheet and drizzle with oil mixture. Season with garlic powder, salt, and pepper. Toss with your hands and spread evenly on the sheet pan.

4. Roast in the oven until golden brown. Broil for 2-3 minutes.

5. Garnish with pomegranate seeds, chopped herbs, pistachio, and flakey sea salt.