Roasted Acorn Squash with Pomegranate Glaze- @shawsimpleswaps #vegan #glutenfree
Roasted Acorn Squash with Pomegranate Glaze
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Gluten Free & Vegan, you can serve up this delicious Roasted Acorn Squash with Pomegranate Glaze as the perfect fall side dish for the holidays!
Course: Side Dish
Servings: 6 servings
Author: Elizabeth Shaw
Ingredients
  • 2 medium acorn squash seeded, halved and cut into 1/4-inch strips
  • 2 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • Pomegranate Glaze
  • 3 tablespoons 100% pomegranate juice
  • 1 teaspoon tahini paste
  • 1 teaspoon white wine vinegar
  • 1 teaspoon water
  • 2 teaspoons maple syrup
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon kosher salt
  • 2 tablespoons salted pepitas
  • 1/4 cup dried pichuberries
Instructions
  1. Preheat oven to 425*F.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. In a large bowl, combine cut acorn squash with olive oil and kosher salt.
  4. Place on baking sheet and bake for 20 minutes, rotate, and bake remaining 20-25 minutes (or until fork tender).
  5. Remove from oven and let cool 5 minutes.
  6. In a small bowl, whisk together pomegranate juice, olive oil, maple syrup, black pepper and salt.
  7. Drizzle dressing over the top and top with pepitas and pichuberries.