Roasted Acorn Squash Side Dish

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


  • 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


  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. 


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

Keywords: Roasted Acorn Squash