Roasted Acorn Squash with Pomegranate

Written by Kajsa Ingelsson • February 16, 2019
@ Eat Well

I love roasted veggies during the cold months. It’s easy, healthy and keeps me warm and full without being heavy. This dish is perfect as a side for the holidays, or any day for that matter. The colors really pop, something that can be very needed on a dark day, don’t you think 🙂

Roasted Acorn Squash

Serves 2 as a main and 4 as a side

  • 1 acorn squash
  • 1 tablespoon or so of olive/coconut oil
  • Salt and pepper, to taste

For the Topping:

  • This kale pesto (or other pesto, I dont judge)
  • A couple of pomegranate seeds
  • Optional: sprinkle of hemp seeds and salt and pepper to taste

Make it like this:

  1. Preheat oven to 400°F (205°C).
  2. Prep a baking sheet with un-bleached parchment paper.
  3. Slice the squash up and remove the seeds.
  4. Add slices to a large plate, add the teaspoon of olive oil and salt and pepper and coat with your hands.
  5. Lay out on the parchment lined baking sheet. Sprinkle salt and pepper to taste over top and roast for 25-30 minutes until well-cooked, but not overly brown.
  6. Once squash is cool enough to handle, place on the tray you’ll be serving on. Then, using a regular teaspoon, spoon out the pesto and add the pomegranate seeds.
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