Acorn squash, with its nutty flavor, is a wonderful base for a variety of dishes. When paired with the tart burst of pomegranate arils, it creates an exciting flavor profile. This oven-roasted acorn squash with pomegranate recipe is a testament to that, perfect for a unique side dish or a light vegetarian meal.

oven-roasted acorn squash with pomegranate and parsley recipe

Photos of Oven-Roasted Acorn Squash With Pomegranate Recipe

Pomegranate arils are the edible seeds of the pomegranate fruit, offering a crunchy texture and a sweet-tart flavor. They are usually available in the produce section of supermarkets. If you can’t find them, they can be replaced with dried cranberries or cherries. Acorn squash is a winter squash with a sweet, nutty taste and can be found in the vegetable aisle.

Ingredients for Oven-Roasted Acorn Squash with Pomegranate

olive oil: This will be used to help the squash roast properly and add a layer of flavor.

acorn squashes: These are the star of the dish, they will be sliced and roasted.

butter: This will add a rich creaminess to the squash.

light brown sugar: This will help to caramelize the squash and add a touch of sweetness.

kosher salt: To bring out the flavors of the other ingredients.

ground black pepper: To add a bit of heat to the dish.

parsley: This will add a touch of freshness to the dish.

pomegranate arils: These will provide a sweet-tart burst of flavor and a beautiful color contrast.

One reader, Aggie Wise says:

The oven-roasted acorn squash with pomegranate recipe is a delightful combination of flavors. The sweetness of the squash pairs perfectly with the burst of tangy pomegranate arils. The dish is easy to prepare and makes for a visually stunning and delicious addition to any meal. Highly recommended!

Aggie Wise

Techniques Required for Oven-Roasted Acorn Squash with Pomegranate

How to preheat oven: Preheat the oven to 425 degrees F.

How to cut acorn squash: Cut the acorn squash crosswise into 1-inch slices. Use a round cookie cutter or a small can or jar to remove the seeds from the middle of each slice.

How to melt butter and brown sugar: In a small bowl, melt together the butter and brown sugar in the microwave.

How to brush squash with butter mixture: Using half of the butter mixture, brush the tops of the squash slices with the mixture and lightly sprinkle them with salt and pepper.

How to roast squash: Transfer the trays to the oven and roast for 30 minutes or until golden brown and tender, turning once halfway through. Brush the other side with the remaining butter and brown sugar mixture.

How to serve: Transfer the squash slices to a serving platter and sprinkle with parsley and pomegranate arils.

How To Make Oven-Roasted Acorn Squash With Pomegranate And Parsley

Pomegranate adds a tangy taste that goes along with the starchy, earthy taste of the oven-roasted acorn squash. Top it with parsley to add that minty taste.

Preparation:

Cooking:

Total:

Serves:

Ingredients

olive oil,cooking spray
2acorn squashes,medium
4tbspbutter,melted
1tbsplight brown sugar
kosher salt
ground black pepper
½cupparsley,fresh, chopped
½cuppomegranate arils

Instructions

Preheat oven to 425 degrees F. Lightly spray two rimmed baking trays with cooking oil.
Cut squash crosswise into 1-inch slices.
Use a round cookie cutter or a small can or jar to remove seeds from the middle of each slice. Place slices on prepared trays.
In a small bowl in the microwave, melt together butter and brown sugar.
Using half the butter mixture, brush the tops of squash with butter mixture and very lightly sprinkle squash slices with salt and pepper.
Transfer trays to oven and roast 30 minutes or until golden brown and tender, turning once halfway through, and brushing other side with the remaining butter and brown sugar mixture
Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.
Enjoy!

Nutrition

Calories: 125.37kcal
Fat: 7.81g
Saturated Fat: 3.94g
Trans Fat: 0.23g
Monounsaturated Fat: 2.82g
Polyunsaturated Fat: 0.47g
Carbohydrates: 14.86g
Fiber: 2.27g
Sugar: 2.62g
Protein: 1.26g
Cholesterol: 15.26mg
Sodium: 308.77mg
Calcium: 46.40mg
Potassium: 428.83mg
Iron: 1.08mg
Vitamin A: 83.85µg
Vitamin C: 17.95mg

Technique Tip for Perfectly Roasted Acorn Squash

When roasting acorn squash, it's important to ensure even cooking. To achieve this, try to cut the squash into uniform slices. This not only helps in even roasting but also presents beautifully on a platter. Additionally, brushing the squash with the butter and brown sugar mixture not once, but twice (once before roasting and once halfway through) helps to create a delicious caramelization on the surface of the squash. This enhances the natural sweetness of the squash and pairs wonderfully with the tartness of the pomegranate arils.

Time-Saving Tips for Making This Roasted Acorn Squash Recipe

Prep ahead: Cut and deseed the acorn squash the night before and store it in an airtight container in the refrigerator. This will save time on the day of cooking.

Use a melon baller: Instead of using a cookie cutter or jar to remove the seeds, use a melon baller to scoop them out quickly and efficiently.

Multi-task: While the squash is roasting in the oven, use that time to prepare other components of your meal to maximize efficiency.

Invest in a good knife: A sharp, high-quality knife will make cutting the acorn squash much easier and quicker.

Prep your ingredients: Measure out all your ingredients and have them ready to go before you start cooking to streamline the process.

Substitute Ingredients For Oven-Roasted Acorn Squash With Pomegranate Recipe

olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable replacement for olive oil in this recipe.
butter - Substitute with ghee: Ghee has a rich, nutty flavor similar to butter and can be used as a 1:1 replacement in this recipe.
light brown sugar - Substitute with maple syrup: Maple syrup can provide a similar sweetness and caramelized flavor to the dish, enhancing the roasted squash and pomegranate combination.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity to the dish.
ground black pepper - Substitute with white pepper: White pepper can be used as a milder alternative to black pepper, adding a subtle heat and flavor to the roasted acorn squash.
parsley - Substitute with cilantro: Cilantro can be used as a fresh and aromatic substitute for parsley, adding a unique flavor to the dish.
pomegranate arils - Substitute with dried cranberries: Dried cranberries can provide a sweet and tart flavor similar to pomegranate arils, adding a burst of fruity goodness to the dish.

Best Way to Present Oven-Roasted Acorn Squash with Pomegranate

Elevate the plating: Arrange the oven-roasted acorn squash slices in a circular pattern on a large, elegant serving platter. Ensure each slice is placed with precision and care to create a visually appealing arrangement.
Garnish with vibrant colors: Sprinkle the dish with a generous amount of fresh pomegranate arils to add a pop of vibrant red, creating a striking contrast against the golden brown squash slices.
Incorporate fresh herbs: Scatter freshly chopped parsley over the dish to add a touch of green, enhancing the overall visual appeal and providing a hint of freshness to the presentation.
Emphasize the natural beauty of the squash: Highlight the natural beauty of the oven-roasted acorn squash by allowing the caramelized edges to remain visible, showcasing the rich colors and textures of the dish.
Use elegant serving ware: Select sophisticated and refined serving ware, such as a decorative platter or a sleek ceramic dish, to complement the upscale presentation of the oven-roasted acorn squash with pomegranate.
Create a balanced composition: Pay attention to the placement of each element on the platter, ensuring a harmonious balance of colors, textures, and shapes to create a visually stunning presentation that reflects the culinary artistry behind the dish.

Essential Tools for Making Roasted Acorn Squash with Pomegranate

Oven: A kitchen appliance used for roasting, baking, and cooking food by exposing it to dry heat.
Rimmed baking trays: Baking trays with raised edges to prevent juices or oil from spilling over.
Round cookie cutter: A tool used to cut out round shapes from dough or other food items.
Small can or jar: Used to remove seeds from the middle of the squash slices.
Small bowl: A container for mixing and melting ingredients.
Brush: Used for applying the butter and brown sugar mixture onto the squash slices.
Serving platter: A large plate or dish used for serving food, typically with an attractive design.

How To Store and Freeze Oven-Roasted Acorn Squash with Pomegranate

Here are the storing and freezing guidelines for oven-roasted acorn squash with pomegranate:

Let the roasted acorn squash cool completely before storing or freezing. This will prevent condensation from forming and making the squash soggy.
To store in the fridge:
- Place the cooled squash slices in an airtight container or resealable plastic bag.
- Store in the refrigerator for up to 3-4 days.
- When ready to eat, reheat in the microwave or oven until warmed through.
To freeze:
- Arrange the cooled squash slices in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for 1-2 hours, or until the squash is frozen solid.
- Transfer the frozen squash to a freezer-safe container or resealable plastic bag.
- Label the container or bag with the date and contents.
- Freeze for up to 2-3 months.
- When ready to eat, thaw the squash in the refrigerator overnight.
- Reheat in the microwave or oven until warmed through.
Note: The pomegranate arils and parsley garnish are best added fresh after reheating the squash. They may lose their texture and flavor if frozen and thawed.

How To Reheat Leftover Acorn Squash

To reheat leftover oven-roasted acorn squash with pomegranate, preheat your oven to 350°F (175°C). This temperature will gently warm the squash without overcooking it or drying it out.
Place the leftover squash slices on a baking sheet lined with parchment paper or aluminum foil. This will prevent the squash from sticking to the pan and make cleanup easier.
If the squash seems a bit dry, you can brush it with a little melted butter or olive oil to help restore some moisture and enhance the flavor.
Cover the baking sheet with aluminum foil. This will help trap the heat and steam, allowing the squash to reheat more evenly and preventing it from drying out further.
Place the covered baking sheet in the preheated oven and reheat the squash for 10-15 minutes, or until it is heated through. The exact time will depend on the thickness of your squash slices and how cold they were to begin with.
Alternatively, you can reheat the squash in the microwave. Place the slices on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful when removing the plate from the microwave, as it may be hot.
Once the squash is heated through, remove it from the oven or microwave and let it cool for a minute or two before serving. This will allow the flavors to settle and prevent you from burning your mouth on the hot squash.
Garnish the reheated squash with fresh parsley and pomegranate arils, just as you did when you first served it. This will help restore the bright, fresh flavors and make the dish look as appealing as it did the first time around.

Random Fact About Oven-Roasted Acorn Squash with Pomegranate

Acorn squash is a good source of vitamins A and C, as well as fiber and potassium. It's a nutritious and delicious addition to your diet!

Is Making Roasted Acorn Squash with Pomegranate Economical for Home Cooking?

The oven-roasted acorn squash with pomegranate recipe is quite cost-effective for a household. Acorn squash and pomegranate are affordable and nutritious ingredients. The addition of butter and olive oil may slightly increase the cost, but the overall expense is reasonable. The dish offers a delightful blend of flavors and textures, making it a great addition to any meal. On a scale of 1-10, I would rate this recipe an 8 for its affordability and delicious outcome. The approximate cost for a household of 4 people is around $10-$12, making it a budget-friendly and satisfying option.

Is This Roasted Acorn Squash Recipe Healthy or Unhealthy?

This oven-roasted acorn squash with pomegranate recipe is a relatively healthy dish, but there are a few aspects that could be improved. On the positive side, acorn squash is a nutrient-dense vegetable, providing fiber, vitamins A and C, and various minerals. Pomegranate arils add a burst of antioxidants and a sweet-tart flavor. The use of olive oil and parsley also contributes to the overall nutritional value of the dish.

However, the recipe calls for a significant amount of butter and brown sugar, which increases the calorie and sugar content. While these ingredients enhance the flavor and caramelization of the squash, they may not be the best choice for those following a low-calorie or low-sugar diet.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of butter and brown sugar used, or replace them with healthier alternatives like coconut oil and a natural sweetener such as maple syrup or honey
Experiment with using different spices and herbs to add flavor without relying on excessive amounts of fat and sugar. For example, try a combination of cinnamon, nutmeg, and thyme to complement the natural sweetness of the acorn squash
Increase the proportion of pomegranate arils to squash, as the arils provide a wealth of antioxidants and a lower calorie option compared to the buttery squash
Serve the roasted acorn squash alongside a lean protein source and additional non-starchy vegetables to create a well-rounded, nutritious meal

Editor's Thoughts on This Delightful Acorn Squash Dish

This oven-roasted acorn squash with pomegranate recipe is a delightful combination of sweet and savory flavors. The butter and brown sugar glaze adds a rich and caramelized taste to the tender squash, while the pomegranate arils bring a burst of freshness and a pop of color. The dish is beautifully balanced and visually appealing, making it a perfect addition to any fall or winter meal. The recipe is simple to prepare and yields impressive results, making it a wonderful choice for a holiday gathering or a cozy family dinner.

Enhance Your Oven-Roasted Acorn Squash With Pomegranate Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted with garlic and parmesan cheese, creating a savory and flavorful side dish.

Honey Glazed Carrots: Carrots roasted with a sweet and sticky honey glaze, adding a touch of sweetness to complement the savory acorn squash.

Cranberry Walnut Quinoa Salad: A light and refreshing quinoa salad with dried cranberries and crunchy walnuts, providing a contrast in texture and a burst of flavor alongside the roasted squash.

Balsamic Roasted Brussels Sprouts: Brussels sprouts roasted with a tangy balsamic glaze, offering a savory and slightly sweet accompaniment to the oven-roasted acorn squash.

Alternative Recipes Similar to Oven-Roasted Acorn Squash with Pomegranate

Spicy Roasted Cauliflower: This recipe combines the earthy flavor of cauliflower with a kick of spice for a delicious and healthy side dish.

Honey Mustard Glazed Salmon: A sweet and tangy glaze takes this salmon to the next level, perfect for a quick and easy weeknight dinner.

Mango Avocado Salsa: Fresh and vibrant, this salsa is the perfect accompaniment to grilled chicken or fish, adding a burst of tropical flavor to your meal.

Suggested Appetizers and Desserts to Serve with This Acorn Squash Recipe

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Bruschetta: Satisfy your guests' taste buds with these delicious bruschetta appetizers. Toasted baguette slices are topped with a zesty mixture of tomatoes, garlic, basil, and olive oil, creating a burst of fresh flavors in every bite.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Apple Pie: Savor the warm and comforting flavors of a classic apple pie, with a flaky golden crust and tender, cinnamon-spiced apple filling. Serve with a scoop of vanilla ice cream for the perfect balance of sweet and tart.

Why trust this Oven-Roasted Acorn Squash With Pomegranate Recipe:

This recipe guarantees a delightful experience with its perfect balance of flavors and textures. The succulent acorn squash is roasted to perfection, creating a caramelized exterior and a tender, buttery interior. The addition of pomegranate arils adds a burst of sweet-tart juiciness, while the butter and brown sugar glaze enhances the natural sweetness of the squash. The aromatic parsley provides a fresh, herbaceous note, elevating the dish to a new level. With the use of high-quality olive oil and a sprinkle of kosher salt and ground black pepper, this recipe ensures a delightful and trustworthy culinary experience.

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FAQ:

How can I tell if the acorn squash is ripe and ready to use?

Look for acorn squash that has a deep green color and feels heavy for its size. The skin should be firm and free of blemishes or soft spots.

Can I substitute the acorn squash with a different type of squash for this recipe?

Yes, you can substitute acorn squash with other varieties such as butternut squash or delicata squash. Just be mindful that the cooking time may vary slightly depending on the type of squash you use.

Can I prepare the squash ahead of time and reheat it later?

While the squash is best enjoyed fresh out of the oven, you can prepare it ahead of time and reheat it in the oven at a lower temperature to avoid overcooking.

Is it necessary to remove the seeds from the squash slices?

Yes, removing the seeds from the squash slices allows for even roasting and ensures that the squash cooks through evenly.

Can I use dried parsley instead of fresh parsley?

While fresh parsley is recommended for its vibrant flavor and color, you can use dried parsley as a substitute if fresh parsley is not available. Just use a smaller amount of dried parsley, as its flavor is more concentrated than fresh parsley.