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
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!
- Prep Time: 5
- Cook Time: 20
- Category: Side Dishes