Recipes, Sides

Roasted Acorn Squash

Acorn Squash, often the forgotten squash, but one that truly should be remembered. Roasted acorn squash, goat cheese, & pomegranate arils, are the perfect go-to flavor combo! Add this to your Thanksgiving dishes!

We’re less than two weeks away from Thanksgiving! Do you have a plan!? How are you all celebrating? While I know this year is going to be different (as well as it should be) I think each day this year has been a reminder to slow down and appreciate the small things. That’s been the silver lining in all of this, because even as I write this we’re still breaking record numbers and that to me is just mind blowing. (& horrific).

Even still, Thanksgiving is approaching and now more than ever it’s a time to be grateful – even if you are having a virtual Thanksgiving (which is what’s being recommended btw) or you’re having it with your close family (that you live with), it’s time to talk about the menu!

I’m not sure about you, but I’m ALL about the sides. I mean, I know I’m a vegetarian, but even still, the sides are what really make the meal. Am I right?? I know this might be the only time of year you are eating turkey – so enjoy (and really you should enjoy turkey during other times of the year too) but I love how many different possibilities there are.

Do you prefer mashed potatoes or roasted potatoes (or scalloped, I mean, really there are so many ways to love potatoes!).
Do you serve roasted green beans or green bean casserole?
Sweet potatoes with marshmallows or with pecans?
Rolls or cornbread?
Do you call it stuffing or dressing?
Cranberry sauce – canned or homemade?
And the obvious debate: pumpkin, pecan, or apple pie?

I’m all about the **homemade cranberry sauce.** Even if you think you don’t like it…you do need to make it!

We always do a lot of different sides and always switch it up, which makes it so enjoyable – sure some are the same food, but maybe made in a different way. And dessert is always switched up for sure! I’m getting excited just thinking about all the food!!

Apple Crumble in Ramekin — And if you’re in need of a individual dessert, give this **Apple Crumble (for two) out!**

As I’m just getting started writing recipes and blogging about them, I wanted to give you a few of my go-to food bloggers that have their Thanksgiving menus posted. While there are many recipes out there, I know these are my tried and true people that I go-to for recipes. So I’m sure looking through their mashed potato variations are sure to be a winner, regardless if you add mascarpone cheese or sour cream. Here are a few to look through:

HowSweetEats – Jessica is the first blogger that I started following years ago. Her recipes are always on point flavor – even if you think it sounds like a weird combo, trust her! And while some of her recipes might seem like a little work, all that effort will be well worth it!
WhatsGabyCooking – Gaby has a guide she’ll email you to help you walk through the steps of preparation – so not only are her recipes solid (and for the most part easy!) she’ll also keep you on track with a timeline.
Amanda Frederickson – I’ve been a fan girl for awhile with Amanda too. I love her segment on Instagram called Fridge Foraging, she takes items out of her fridge and makes a meal out of whatever she pulls out (you can vote between the two dishes), but it always amazes me how she’s able to throw together a meal, all with the idea of wasting less food and using everything you’ve got! Love it – and her other recipes too!
Williams Sonoma – not necessarily a blogger, but their blog has a LOT of recipes. I made their butternut squash with hazelnut gremolata last week and let me say, ‘oh my!’ it was so freaking good! I only made half the recipe and still had some to freeze for later! All of their recipes that I’ve made over the years are delicious. They also had their ‘10 best ever Thanksgiving recipes’ as a post as well.

It might be hard to narrow down what recipes you’ want to make after looking through all of these great ones. But, I would be remiss in not sharing with you my new recipe for this year. That’s right – every year, we try a new recipe. I know, I know what you’re thinking – a new recipe? You want it to be a tried and true recipe that you’re sure will turn out. I get it (and it’s definitely what I normally recommend to people – never try something new!) But that’s the thing – there’s no pressure if this recipe doesn’t turn out – we know it’s going to be new. And then we rate it – keeper or not a keeper? It’s that simple. And the best part is, what might be a keeper for me, might not be a keeper for you!

I’ve been wanting to roast the acorn squash I’ve had for awhile now. But I only got the inspiration once I picked up a pomegranate this past week. Sure roasting veggies brings out their flavor, but acorn squash is a bit stringy/fibrous if you will, so I knew it needed to be paired with something in order for it to taste better (at least for me!) So this ‘recipe’ if you will is a simple way to draw out the flavor of the acorn squash based on what it’s paired with. Thanks for the inspiration, pomegranate! I hope you make this a part of your Thanksgiving feast (and please, let me know if you do!)

Acorn Squash Roasted, pomegranate arils, goat cheese

Roasted Acorn Squash

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5 from 1 review

Print Recipe

Total Time: 25 minutes
Yield: 2 1x

Ingredients

Units Scale

1 medium to large acorn squash, sliced in wedges
1 tbsp extra-virgin olive oil
1 tbsp maple syrup
1/8 teaspoon black pepper
1/4 cup pumpkin seeds
1/4 cup pomegranate arils
2 tbsp goat cheese
1 scallion, thinly sliced

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Instructions

Preheat oven to 375˚F.
Cut off the top and bottom of the acorn squash and halve lengthwise. Scoop out the seeds and discard. Slice into 1/2-inch-thick wedges.
Whisk together in a large bowl the olive oil, maple syrup, and pepper and carefully toss in the squash.
Arrange the squash in a single layer on the prepared sheet pan. Roast for approximately 20 minutes, rotating halfway through.
Toss with the remaining olive oil-maple syrup mixture, the pumpkin seeds and remove from the bowl with a slotted spoon.
Top the squash with the pumpkin seeds, pomegranate arils, goat cheese, & scallions.
Serve – eat and enjoy!

Notes

*I used just one acorn squash, but this can readily be made with more – this recipe serves two, a half a squash per person. This acorn squash was on the small to medium size as well – so cooking times will vary – the key is making sure to flip the squash halfway through (that way it will get pretty on both sides!)

*I used pumpkin seeds for a contrast in color – but I think walnuts would pair well also.

*I used just a tablespoon of maple syrup, but in all honesty, I think this recipe would be fine without – winter squash always tastes a little sweet to me – so feel free to use none, or a tad more if you want if you want more of a glaze!