Roasted Acorn Squash
One of the best things I love about fall is all of the wonderful produce that is in season like acorn squash. This is a really easy recipe that’s sure to impress and also screams holiday. I will 100% be making this for Thanksgiving and Christmas. It’s tasty, hearty and also healthy.The squash gets beautifully caramelized and with a touch of sweetness from the maple syrup while the pomegranates and toasted almonds give a nice crunch and added texture
Tip: When slicing the acorn squash try to make the slices as even and uniform as possible so that they cook evenly in the oven.
Prep time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 - 8oz jar
Ingredients:
2 medium sized acorn squash
¼ cup maple syrup
¼ cup pomegranate seeds
¼ cup toasted almonds
2 tbsp avocado oil
1 tsp kosher salt
1 tsp fresh ground black pepper
Directions:
Preheat oven to 400 degrees
Prepare acorn squash but cutting each lengthwise, using a scoop out the seeds (you can toss or keep to toast them for a snack later on) then place cut side down and cut slices about ½ inch thick and spread out in an even layer on two baking sheets.
Pour maple syrup, avocado oil, and salt into a small bowl and mix until combined, then pour mixture evenly over slices or use a brush. Top with black pepper then place in the oven and bake for 20 minutes
After 20 minutes remove acorn squash from the oven and flip each one over. Top with remaining maple syrup mixture. Place back into the oven for another 5 minutes.
While the butternut squash is in the oven, toast the almonds in a small pan over medium heat for 3-5 minutes or until golden brown and fragrant. Remove from heat and set aside.
Remove squash from oven, and transfer to serving dish. Top with pomegranates and toasted almonds.