Roasted Acorn Squash with Arugula Pesto and Pomegranate
Roasted acorn squash with arugula pesto and pomegranate is a great side dish addition to any meal!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
- 1 inch large acorn squash, washed and sliced into half moons, about 1/4- in thickness (leave the outer skin on)
- Olive oil
- Salt and pepper
- 1 recipe for arugula pesto
- Pomegranate seeds
Preheat oven to 425 degrees Fahrenheit.
Spread out sliced acorn squash onto a large baking sheet and drizzle with olive oil. Sprinkle salt and pepper on top then toss to coat.
Roast in the oven for 30-35 minutes, or until squash is tender and softened.
While the squash is still warm, place pesto on top the squash and sprinkle pomegranate seeds all over.