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Acorn Squash Roasted, pomegranate arils, goat cheese

Roasted Acorn Squash

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5 from 1 review

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!

  • 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

Instructions

  1. Preheat oven to 375˚F.
  2. 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.
  3. Whisk together in a large bowl the olive oil, maple syrup, and pepper and carefully toss in the squash. 
  4. Arrange the squash in a single layer on the prepared sheet pan.  Roast for approximately 20 minutes, rotating halfway through.
  5. Toss with the remaining olive oil-maple syrup mixture, the pumpkin seeds and remove from the bowl with a slotted spoon.
  6. Top the squash with the pumpkin seeds, pomegranate arils, goat cheese, & scallions.
  7. 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!

    Find it online: https://www.amysnutritionkitchen.com/roasted-acorn-squash/

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