If you're looking for more vegetarian side dish recipes to round out your holiday menu, I have lots of options! Try Make-Ahead Cranberry Orange Kale Salad, Honey Roasted Carrots and Parsnips, Crispy Roasted Brussels Sprouts with Toasted Walnuts and Goat Cheese, or Warm Spelt Berry Salad with Cinnamon Balsamic Vinaigrette. Trust me, your guests will be obsessed with this mix of tender, roasted veggies, crunchy pistachios, and bursts of fruity pomegranate. With tons of flavor and rich, vibrant color, it's a great option for Thanksgiving and Christmas. (Pair it with Herb Baked Tempeh or One-Pot Butter Beans and Greens.)īeyond everyday meals, this simple yet festive side dish is holiday-worthy, too. You can make this roasted acorn squash with five simple ingredients and about 10 minutes of active prep work, which makes this recipe ideal for weeknight dinners. It's a winning combination that you'll want to cook over and over again during the fall and winter months. Sweet and earthy winter squash pairs so well with tart pomegranate and nutty pistachios.
This simple, vegan side dish works for an easy weeknight dinner, but is also impressive enough to serve for Thanksgiving or Christmas holidays.
ROASTING ACORN SQUASH UPDATE
Want more ways to use acorn squash? This Stuffed Acorn Squash is the perfect dish to try next!Įditor's note: This recipe was update to add a video and more information about the dish in the introduction on August 8th, 2022.Say hello to your new favorite veggie side dish! Oven roasted acorn squash wedges seasoned with cumin and topped with flavorful pomegranate and pistachios. A fork should be able to easily pierce the squash and shred it. Place your squash on a large baking sheet or in a baking dish, cut side up. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper.
ROASTING ACORN SQUASH SKIN
Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes!Ĭhoose if you would rather go the sweet or savory route with your acorn squash. At this point you can also cut the squash further if you don't want to serve them in halves. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. Cut the squash in half lengthwise, cutting through where the stem used to be.Īfter you have your squash open, use a spoon to scrape out the seeds. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. To make it easier, cut the stem off and place squash cut side down on your cutting board. The flesh also separates from the skin easily after roasting so if you don't prefer the skin it will be easier to separate after cooking. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it first. It can be dressed up either savory or sweet and served as individual halves for the cutest presentation.
ROASTING ACORN SQUASH FULL
The squash is healthy and full of fiber plus, its size makes it far easier to cut open and work with. Both are great, but acorn squash would like to be noticed as well. When it comes to winter squash we usually focus on butternut squash and pumpkin.
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