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Roasted Acorn And Delicata Squash with Pomegranate & Parsley

November 10, 2016

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This is a perfectly simple way to prepare the season’s premier harvest. Acorn and delicata squash are drizzled with olive oil, sprinkled with salt and pepper then roasted at 425 degrees for 30 minutes. The result is a tender, sweet and nutty side for your holiday table. To finish top with pomegranate arils and fresh parsley. This squash dish is not only delicious but offers a good source of dietary fiber, potassium, beta-carotene as well as smaller amounts of vitamins C and B, magnesium, and manganese.

More ideas… Crusted Butternut Squash that incorporates fresh herbs and parmesan cheese…..and Roasted Butternut Squash Salad, Quinoa and Acorn Squash Salad, Butternut Squash Soup.

 

Roasted Acorn and Delicata Squash With Pomegranate & Parsley

Serves 8

Olive oil cooking spray
2 medium acorn squash or delicate squash (or both)
Kosher salt and ground black pepper
1/2 cup chopped fresh parsley
1/2 cup pomegranate arils

Preheat oven to 425 degrees. Lightly spray two rimmed baking pans with cooking spray. Cut squash crosswise into 1-inch slices.
Use round cookie cutter or small can or jar to remove seeds from middle of each slice. Place slices on prepared pans. Lightly spray with cooking spray or brush with olive oil and sprinkle with salt and pepper.
Transfer to oven and roast 30 minutes or until golden brown and tender, turning once halfway through.
Transfer squash slices to serving platter drizzle with olive oil,  sprinkle with parsley and pomegranate arils.
Adapted from: Foxeslovelemons

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