Maple Roasted Acorn Squash

Maple acorn squash with pomegranate seeds, goat cheese and pumpkin seeds.

5 from 1 vote

Topping this maple roasted acorn squash with toasted walnuts, pomegranate seeds, goat cheese and fresh herbs makes it a standout side dish for fall dinners.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

2 acorn squash
2 tablespoons olive oil
1/4 cup maple syrup
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup roughly chopped walnuts
1/4 cup pomegranate seeds
2 tablespoons pumpkin seeds
1/4 cup crumbled goat cheese
1 scallion, thinly sliced
1 tablespoon chopped parsley

Instructions

Preheat the oven to 375 degrees F.
Trim the bottom off the acorn squash and cut in half lengthwise. Scoop out the seeds and discard. Slice crosswise into into 1/2-inch-thick wedges.
In a large bowl, whisk together the olive oil, maple syrup, cayenne pepper, salt and pepper. Add the squash and stir it around, coating all the slices.
Arrange the squash in a single layer on a sheet pan making sure the slices are not overlapping
Roast the squash for 20 minutes. Flip the squash to the other side and continue roasting for 15 minutes until it is tender and golden brown in spots.
Arrange the squash on a serving platter and top with walnuts, pomegranate seeds, pumpkin seeds, goat cheese, scallions and parsley.

Notes

This roasted squash is best served warm immediately after it finishes cooking in the oven. Store leftovers in an airtight container in the refrigerator up to 3 days. Then warm them in a 350-degree F oven. Only reheat the squash slices and not the pomegranate seeds and goat cheese.

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