Perfect Roasted Acorn Squash with Pomegranate
A simple, grounding side dish featuring caramelized acorn squash halves topped with tart pomegranate arils and fresh herbs. Perfect for busy weeknights and meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 medium acorn squash
- 2 tablespoons extra virgin olive oil
- 1/2 cup pomegranate arils
- 1 tablespoon unsalted butter (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme or sage
Instructions
- Preheat oven to 400°F (200°C) and place a rack in the center position.
- Wash and dry the acorn squash. Carefully slice in half from stem to base and scoop out seeds and pulp.
- Drizzle cut sides with olive oil, ensuring coverage in nooks and crannies. Sprinkle with sea salt, black pepper, and chopped herbs.
- Place squash halves cut-side up on a parchment-lined baking sheet, ensuring they are not touching.
- Roast for 35-45 minutes until flesh is tender and edges are golden brown and caramelized.
- Check for doneness with a fork; if needed, broil for 1-2 minutes for extra color.
- Remove from oven and immediately sprinkle with pomegranate arils. Add butter if using, allowing it to melt.
- Serve immediately while hot.
Notes
Ensure the oven is fully preheated to prevent watery squash. If edges burn too quickly, cover loosely with foil. For meal prep, store squash in an airtight container for up to 3 days and add fresh pomegranate seeds after reheating.
Nutrition
- Serving Size: 1 half squash
- Calories: 165
- Sugar: 8
- Sodium: 280
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 6
- Protein: 2
Keywords: acorn squash, roasted squash, pomegranate, side dish, healthy recipes, vegan, gluten-free, autumn recipes, meal prep