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.
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?