Simple, yet special, recipes for the home chef.

Roasted Acorn Squash with Pomegranate & Parsley

Roasted Acorn Squash with Pomegranate and Parsley - 3 simple steps, 1 beautiful autumn side dish! | foxeslovelemons.com

I’ve always believed that sometimes, the simplest dishes are not only the most flavorful, but the most beautiful as well. Let’s just keep this super short and super sweet. This roasted acorn squash would be perfect for your Thanksgiving table, or really, for any dinner this fall. When I say “it couldn’t be simpler,” I really mean it this time. For REAL real.

Roasted Acorn Squash with Pomegranate and Parsley - 3 simple steps, 1 beautiful autumn side dish! | foxeslovelemons.com

Grab a sharp knife and BE CAREFUL. Cutting winter squash can be tricky, but just make sure your cutting board is stable, and you’re keeping your fingers tucked under and away from the knife. Carefully slice the squash into 1-inch slices. If you have a round cookie cutter, use it here. If not, just use a can or a jar, or go ahead and use your knife to cut out the seedy part in the middle. Whatever, don’t sweat it.

Throw the slices of squash in the oven. When they’re tender and all golden brown and yummy, sprinkle them with pomegranate seeds and parsley. Take to the table and wait for the oohs and ahhs. Oh, and post a quick Instagram photo with hashtag #foxeslovelemons. Pretty please?

Roasted Acorn Squash with Pomegranate and Parsley - 3 simple steps, 1 beautiful autumn side dish! | foxeslovelemons.com

Roasted Acorn Squash with Pomegranate & Parsley

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

  • Olive oil cooking spray
  • 2 medium acorn squash
  • Kosher salt and ground black pepper
  • 1/2 cup chopped fresh parsley
  • 1/2 cup pomegranate arils

Directions:

  1. Preheat oven to 425 degrees F. Lightly spray two rimmed baking pans with cooking spray. Cut squash crosswise into 1-inch slices.
  2. Use round cookie cutter or small can or jar to remove seeds from middle of each slice. Place slices on prepared pans. Lightly spray with cooking spray and sprinkle with salt and pepper.
  3. Transfer to oven and roast 30 minutes or until golden brown and tender, turning once halfway through.
  4. Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.

This recipe originally appeared here on the NatureBox blog.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

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8 Responses to “Roasted Acorn Squash with Pomegranate & Parsley”

  1. Jan — November 13, 2014 at 8:52 am

    Beautiful photos!

    Reply

    • Lori Yates replied: — November 13th, 2014 @ 11:23 am

      Thanks 🙂 Old camera, but pretty food!

      Reply

  2. Sophia @ NY Foodgasm — November 13, 2014 at 5:00 pm

    This looks absolutely GORGEOUS!! Love it Lori!

    Reply

    • Lori Yates replied: — November 13th, 2014 @ 9:02 pm

      Thanks Sophia!

      Reply

  3. Jodee Weiland — November 13, 2014 at 7:30 pm

    What a great idea! I love acorn squash, and this recipe makes it even easier to have it…thanks for sharing!

    Reply

    • Lori Yates replied: — November 13th, 2014 @ 9:02 pm

      So glad you like it, Jody. Acorn squash is one of my favorites, for sure!

      Reply

  4. Patti — December 29, 2015 at 9:53 pm

    Is the nutritional data available?

    Reply

    • Lori Yates replied: — December 31st, 2015 @ 4:39 pm

      Sorry Patti, I don’t provide nutrition data here. I would recommend plugging it into an online nutrition calculator, like My Fitness Pal.

      Reply

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