Ingredients
- 1 medium butternut squash, halved lengthwise and seeded
- 2 tablespoons coconut oil
- 2 teaspoons brown sugar
- 1 teaspoon cinnamon
- 1½ cups pomegranate arils
- 2 cups heavy whipping cream
- 2½ tablespoons granulated sugar
- cocoa powder
Recipe Description
This roasted butternut squash trifle is light and creamy while still on the healthy side. Gluten free, nut free and loaded with beautiful flavors & textures. Tart pomegranate arils are combined soft and tender roasted butternut squash baked with cinnamon flavor and topped with a fluffy cloud of whipped cream.
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