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Roasted Acorn Squash with Pomegranate Glaze
Serve up this delicious Roasted Acorn Squash with Pomegranate Glaze as the perfect fall side dish for the holidays!
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Course:
Side Dish
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
6
servings
Calories:
163
kcal
Author:
Liz 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
Preheat oven to 425*F.
Line a baking sheet with aluminum foil and spray with cooking spray.
In a large bowl, combine cut acorn squash with olive oil and kosher salt.
Place on baking sheet and bake for 20 minutes, rotate, and bake remaining 20-25 minutes (or until fork tender).
Remove from oven and let cool 5 minutes.
In a small bowl, whisk together pomegranate juice, tahini, vinegar, olive oil, maple syrup, black pepper and salt.
Drizzle dressing over the top and top with pepitas and pichuberries.
Nutrition Facts
Roasted Acorn Squash with Pomegranate Glaze
Amount Per Serving
Calories
163
Calories from Fat 72
% Daily Value*
Fat
8g
12%
Saturated Fat 1g
5%
Sodium
110mg
5%
Potassium
553mg
16%
Carbohydrates
24g
8%
Fiber 3g
12%
Sugar 7g
8%
Protein
3g
6%
Vitamin A
527IU
11%
Vitamin C
16mg
19%
Calcium
53mg
5%
Iron
1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.
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