- 1 (1 1/2 pound) butternut squash, peeled seeded and rough chopped
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 Tbsp finely chopped shallot
- 1 Pomegranate, seeded
- 2 tbsp cream
- 2 tbsp Smart Balance
Preheat the oven to 425 degrees F. Place the squash on a baking pan lined with parchment paper and drizzle with olive oil, salt and pepper. Roast for 30 to 45 minutes until the squash is tender. Remove and allow the squash to cool.
When ready prepare, heat a medium saucepan with some olive oil over medium heat. Cook the shallots until soft, about 1-2 minutes. Add the squash and heat, allow it to gently mash into smaller chunks as you cook it, about another 8-12 minutes. Add the pomegranate seeds, cream and smart balance. Remove from heat, season and serve.