This roasted acorn squash gets festive with s sprinkling of brightly colored pomegranate arils, in addition to some pumpkin seeds and petite greens. Enjoy!
Author: Maria Adams
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
Preheat oven to 400 degrees F.
Carefully slice acorn squash in half. Remove seeds and then cut both halves into ½-inch slices.
Lightly oil a rimmed baking sheet or spray with nonstick spray. Arrange acorn squash onto the sheet.
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.
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.
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/