Maple Roasted Squash with Yoghurt & Pomegranate

Maple Roasted Squash with Yoghurt and Pomegranate // Amy Elizabeth

As I mentioned earlier this week, we did a lot of brunching whilst we were in the States. The best place we visited was Iron Gate in DC, which I urge you to visit if you are ever in that fine city. On arrival, we were led through a quaint little courtyard and into a cosy back room, complete with roaring fire and presented with the brunch menu of dreams. I mean, seriously, just look at it. It was almost impossible to choose between so many incredible-sounding dishes, but I eventually settled on burrata with salsa verde and garlic ciabatta, crispy yeast doughnuts with orange blossom syrup, and the maple roasted squash. All of the dishes were fantastic, but that maple roasted squash stayed on my mind and, what with it being squash season, I decided to try and take a whack at it myself. This is an unusual breakfast dish, and could be served for lunch or dinner too, but it somehow just works. Whilst eating it at our breakfast table before work doesn’t quite compare to eating it whilst sipping mimosas on honeymoon, it’s definitely enough to bring a smile to my face early in the morning. Although, when I made it this time around, I managed to get pomegranate juice on my shirt and had to change, making me late for work with the most middle class excuse ever – be warned! 

Maple Roasted Squash with Yoghurt and Pomegranate // Amy Elizabeth

Maple Roasted Squash with Yoghurt and Pomegranate // Amy Elizabeth

Maple Roasted Squash with Yoghurt and Pomegranate
Serves 2
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  1. neck of a butternut squash, peeled and cut into wedges
  2. 10g butter
  3. 1&1/2 tbsp. maple syrup
  4. salt & pepper
  5. Greek yoghurt
  6. pomegranate seeds
  7. pea shoots (optional)
  8. olive oil
  1. Preheat the oven to 180C. Place a roasting tray into the oven to heat up, with the butter inside.
  2. Once the butter has melted, remove from the oven place the butternut squash wedges into the tray. Toss with the melted butter, maple syrup and seasoning.
  3. Roast for 30 minutes, turning halfway through.
  4. Remove from the oven when the squash is soft and starting to caramelise on the edges. Leave to cool.
  5. To serve, spread 2-3 spoons of Greek yoghurt on a plate. Place the squash on top of the yoghurt and sprinkle with pomegranate seeds. Garnish with pea shoots, if using, and drizzle with a little olive oil.
Amy Elizabeth


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  • This looks delicious! And speaking of last minute work outfit changes, I’m luck I work somewhere that as long as I actually look like I work in a office on Fridays and when I’m in London, no one will bat an eyelid like I turned up yesterday in jeans, an old jumper and trainers!

    • Usually our dress code is pretty casual at the office, but we were entertaining clients so sadly a last minute swap to a sweater wasn’t feasible! It was my own stupid fault, I need to learn to wear an apron in the kitchen.

  • kathrynsharman

    This looks and sounds delicious – and perfect for this time of year. Love pomegranate!

    • Thanks, lovely 🙂 I’m having a bit of a pomegranate obsession at the moment – in terms of seasonal produce, they blow brussels sprouts and parsnips out of the water!

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