Acorn squash, like its more famous cousin, butternut squash, is in season this time of year and worth giving a try. It’s an excellent source of Vitamin C, potassium, and antioxidants, and a good source of Vitamin A and several B vitamins. Acorn squash can be prepared similarly to other winter squashes; here, it’s roasted alongside several other seasonal ingredients for a flavorful side dish.
Roasted Acorn Squash with Pumpkin Seeds and Pomegranate
3 acorn squash, halved lengthwise and seeded
1 tablespoon plus 2 teaspoons olive oil
2 tablespoons honey
¼ teaspoon ground cinnamon
¼ cup hulled, unsalted pumpkin seeds (pepitas), raw or roasted
1½ teaspoons chopped fresh thyme
1 tablespoon pomegranate molasses
⅓ cup pomegranate seeds (arils; from ½ pomegranate)
- Preheat the oven to 350 degrees.
- Rub the cut sides of the squash with 1 tablespoon of the oil, then with the honey. Place the squash halves cut side up in a 9-by-13-inch baking dish. Sprinkle with the cinnamon; roast for 1 hour, until tender.
- Meanwhile, heat the remaining 2 teaspoons of oil in a small skillet over medium-high heat. Stir in the pumpkin seeds and thyme; cook, stirring, until the seeds are aromatic and toasted. Transfer to a plate to cool.
- Once the squash is done and cool enough to touch, transfer the liquid that accumulated in each half to a medium bowl.
- Cut each roasted squash half into 4 slices, and arrange them on a platter.
- Whisk the pomegranate molasses into the reserved juices in the bowl to form a dressing; drizzle it over the squash wedges. Sprinkle with the herbed pumpkin seeds and the pomegranate seeds. Serve warm or at room temperature. Serves 8.
Recipe from the Washington Post