Roasted Holiday Acorn Squash

5 from 1 vote

Roasted Holiday Acorn Squash

This acorn squash recipe is a sweet and savory holiday side dish featuring roasted acorn squash tossed with herbs and spices, then roasted until tender. Finish the dish with pomegranate seeds, feta cheese, and toasted pumpkin seeds.

Prep Time15

Cook Time20

Total Time35

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Keyword: acorn squash, christmas recipe, side dish, squash, thanksgiving, thanksgiving sides

Servings:

Author: Sweet Basil

Ingredients

For the Pumpkin Seeds

4 Tablespoons Pumpkin Seeds
1 teaspoon Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Smoked Paprika
Pinch Chili Powder optional

For the Squash

2 Acorn Squash halved, seeds removed, and cut into 1/2 inch slices
3 Tablespoons Pure Maple Syrup
1 Orange for juice and zest
6 Tablespoons Butter
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Fresh Ginger finely grated, peeled
1 teaspoon Smoked Paprika
1/4 teaspoon Cardamom Powder
Arils (seeds) from 1 pomegranate
3 Tablespoons Brown Sugar divided
4-6 Sage Leaves
1 1/2 Tablespoons Extra-Virgin Olive Oil
3 Sprigs Thyme plus thyme leaves for garnish
Kosher Salt
Feta or goat cheese

US Customary - Metric

Instructions

For the Pumpkin Seeds

Preheat the oven to 400 degrees. Place the pumpkin seeds in a small bowl and drizzle with the olive oil. Add the salt, pepper, smoked paprika, and the pinch of chili powder (if using) and toss to coat.
4 Tablespoons Pumpkin Seeds , 1 teaspoon Olive Oil , 1/2 teaspoon Salt , 1/2 teaspoon Pepper , 1/2 teaspoon Smoked Paprika , Pinch Chili Powder
Spread on a baking pan and bake for 3 to 5 minutes until just slightly toasted. Remove from oven and set aside.

For the Squash

Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.
Cut the squash in half lengthwise and scoop out the seeds. Cut the squash into half inch slices. Lay the squash slices on the cookie sheet.
2 Acorn Squash
Melt the butter in a small bowl, add 1 Tablespoon brown sugar, maple syrup, juice from the orange, cinnamon, ginger, smoked paprika, and cardamom. Stir to combine and spoon over the squash slices.
3 Tablespoons Pure Maple Syrup , 1 Orange, 6 Tablespoons Butter , 1 1/2 teaspoons Ground Cinnamon , 1 teaspoon Fresh Ginger , 1 teaspoon Smoked Paprika , 3 Tablespoons Brown Sugar, 1/4 teaspoon Cardamom Powder
Sprinkle the remaining 2 Tablespoons of brown sugar over the top.
3 Tablespoons Brown Sugar
Place the pan in the oven and roast for 12 to 15 minutes, until fork tender. Flip them half way through roasting.
Meanwhile, heat a small skillet over medium high heat with a dash of olive oil. Add the sage leaves and toss, until just slightly toasted. Watch carefully as they can burn quickly. Remove to a paper towel lined plate.
4-6 Sage Leaves , 1 1/2 Tablespoons Extra-Virgin Olive Oil
When the squash is finished, place the squash on a serving plate. Drain the excess "sauce" left behind on the baking sheet in a small dish. Sprinkle with the toasted pumpkin seeds, pomegranate arils, toasted sage leaves, orange zest, cheese and little salt and pepper.
1 Orange, Arils (seeds), Kosher Salt , Feta
Drizzle with the reserved "sauce" and a few thyme leaves and serve. (See note)
3 Sprigs Thyme

Video

Notes

If you don't want to use the "sauce", drizzle the squash with a little olive oil and maple syrup before serving.

Nutrition