Festive Roasted Acorn Squash
 
Prep time
Cook time
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This roasted acorn squash gets festive with s sprinkling of brightly colored pomegranate arils, in addition to some pumpkin seeds and petite greens. Enjoy!
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Recipe type: side dish, holiday, vegan, gluten-free
Serves: 6 servings
Ingredients
  • 1 acorn squash
  • 1 tablespoon olive, grapeseed, or organic canola oil + extra for greasing baking sheet
  • 1 tablespoon honey
  • ¼ teaspoon sea salt
  • ⅓ cup pumpkin seeds
  • ½ pomegranate, arils only
  • ½ cup pea shoots or microgreens
Instructions
  1. Preheat oven to 400 degrees F.
  2. Carefully slice acorn squash in half. Remove seeds and then cut both halves into ½-inch slices.
  3. Lightly oil a rimmed baking sheet or spray with nonstick spray. Arrange acorn squash onto the sheet.
  4. Combine olive oil and honey in a small ramekin. Brush top sides with the olive oil and honey mixture and then sprinkle with sea salt.
  5. Roast for 10-15 minutes and then flip and top with pumpkin seeds. Roast for another 5-10 minutes, until starting to brown and soft when pierced.
  6. Arrange on a platter and top with the pomegranate and greens just before serving.
Recipe by Hälsa Nutrition at https://halsanutrition.com/festive-roasted-acorn-squash/