Roasted Acorn Squash with Pomegranate & Parsley
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 recipes list, or really, for any dinner this fall. When I say “it couldn’t be simpler,” I really mean it this time. For REAL real.
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 (I had some left over after making vegan lentil curry) 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?
P.S. Love fall squash? Try my Sweet Dumpling Squash Soup!
- 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
- Preheat oven to 425 degrees F. Lightly spray two rimmed baking pans with cooking spray. Cut squash crosswise into 1-inch slices.
- 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.
- Transfer to oven and roast 30 minutes or until golden brown and tender, turning once halfway through.
- Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.