Roasted Acorn Squash with Pomegranate & Cilantro


Take those pretty squashes out of your fall decorations and eat them!  They roast up beautifully and YES, you can eat the skin!  Acorn squash has a nice tender skin that's pretty and delicious.  There are a million ways to dress these pretties up, but here we just did our favorite staples: cilantro, pomegranate seeds and lime.   This is an unexpected, but perfect side dish for any fall meal. 

Here's what you'll need:

  • 2 Acorn Squash, seeded and sliced into rings
  • 2-3 tbsp. olive oil
  • salt & pepper
  • Cilantro leaves, about 1/4 cup for garnish
  • Lime, juice of a 1/2
  • Pomegranate, seeds from 1/2
  • "Pam" or other non-stick cooking spray

Here's what you'll do:

1.   Preheat oven to 350 degrees, while you CAREFULLY slice your squash.   (you'll need a sharp large knife and cut a thin slice off of one side of the squash to use as an base or foot to keep your squash from rolling when you slice it).

2.   Spray a baking sheet with non-stick spray.  Toss the rings with salt, pepper and olive oil on a baking sheet.   

3.    Roast the squash until tender and golden, about 45 minutes.  No need to turn them over.

4.    Transfer to a serving platter and top with cilantro leaves. pomegranate seeds and lime juice.   Serve warm or at room temperature.

Is acorn squash invited to your Thanksgiving table?  How do you prepare them?

xo & a pinch,