- 1/2 small butternut squash, chopped
- 1/2 sweet onion, chopped
- 1 apple, chopped
- 1/2 sweet pepper, chopped (I used yellow)
- 1/4 cup pomegranate arils
- 2 tablespoons fresh chopped parsley
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon honey
- 1/4 teaspoon nutmeg
- salt and pepper to taste
Preheat oven to 400 degrees.
Lay squash out on a baking sheet and sprinkle with nutmeg, salt and pepper. Drizzle with a tablespoon of olive oil. Roast for 20 minutes, flipping once. It is important to make sure the squash still has some bite to it – you don’t want it to turn into mush. One done, remove and let cool.
In a large bowl combine squash and all other ingredients, including vinegar and honey. Stir until thoroughly mixed and season with salt and pepper according to your tastes.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg