Acorn Squash is a sure sign of the holidays to come for me. They are at their height season from October and go on through December. This Squash really taste like fall to me. I love the shape and is quite striking on a plate cut in rings like I have above.
The flavor is rich and buttery and can lend it’s flavor to savory and spices used commonly for sweeter dishes like cinnamon, cardamom, and nutmeg. Maple even pairs well with it.
I used savory spices in this dish and garnished it with pomegranate seeds, also known as arils, which I thought gave then a pop of color and burst with that tart sweet flavor when eaten together.
It couldn’t be easier to slice, season, and roast.
Roasted Acorn Squash
- August 13, 2018
- 1 hr
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- 1 large or 2 small acorn squash
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 2 tbsps olive oil
- 1/4 cup pomegranate seeds (arils)
- Step 1
- Preheat oven to 425F
- Step 2
- Prepare squash
- Step 3
- Rinse and wipe down the outside of the squash
- Step 4
- Using a sharp chefs knife, carefully slice 1″ slices of the squash
- Step 5
- Remove seeds
- Step 6
- Rub the olive oil all around the squash and lay flat on a baking sheet
- Step 7
- Season with the paprika, cumin, salt and pepper
- Step 8
- Place in the oven and roast uncovered for 45 min – 1H depending on your oven.
- Step 9
- The squash is done when a knife can easily slip through when poked.
- Step 10
- It’s ready to serve.
- Step 11