Roasted Acorn Squash with Pumpkin & Pomegranate Seeds

Acorn Squash Side Dish

Sharing a quick and easy roasted acorn squash side dish that’s perfect to serve with your holiday meal.

Instead of the usual mash potato side try switching it up with a roasted acorn squash or better yet serve both.

Acorn Squash Side Dish

Acorn squash pairs so well with a number of ingredients but I wanted to keep this simple and keep it festive.

Sliced Acorn Squash

Using Simple Ingredients in the Roasted Acorn Squash

This side dish will satisfy both your sweet and savory tastebuds from the combination of the simple ingredients used. Here is what you need to make this dish.

  • acorn squash
  • olive oil
  • cumin
  • salt & pepper
  • pumpkin seeds
  • pomegranate seeds
  • honey

The flavors pair so well together including the sweetness from the honey, tartness from the pomegranate seeds and rounded out with the savory flavoring from the cumin. And there is a subtle crunch from the pumpkin seeds that goes so well with the slightly nutty acorn squash texture.

Leave the Skin on or Not?

I highly suggest to leave the skin on as it softens when roasting making it easy to chew. The skin is full of nutrients loaded with fiber, vitamins, minerals and antioxidants. If you would rather omit the skin it can easily be removed after roasting the squash.

Holiday Side Dish
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Roasted Acorn Squash Side Dish

Sharing a quick and easy roasted acorn squash side dish that’s perfect to serve with your holiday meal.

  • Author: Melissa
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1 large acorn squash, sliced
  • 1 tsp cumin
  • 1/4 tsp pepper
  • 1/2 tsp salt 
  • 1 tbsp olive oil
  • 3 tbsp pomegranates
  • 3 tbsp pumpkin seeds
  • 2 tbsp honey

Instructions

  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. Wash and dry acorn squash. Trim the ends and cut down the middle lengthwise. 
  3. Scoop out seeds and slice about 1” thick.  
  4. Place squash into a bowl and toss with salt, pepper, cumin and olive oil. 
  5. Transfer to baking sheet and place in the oven.
  6. Roast for 25 to 30 minutes until tender flipping at the 15 minute mark.
  7. Remove from oven and let cool for 5 minutes.
  8. Transfer to a serving plate.
  9. Garnish with pumpkin seeds, pomegranate seeds and honey. 

Notes

Store in an air tight container in the fridge for up to five days.

Keywords: Roasted Acorn Squash

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– Melissa

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Hi, I’m Melissa. I’m an Integrative Nutrition Health Coach and Food Blogger. Here you will find Simple >> Healthy >> Delicious recipes.

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