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5
from 1 vote
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
mins
Cook Time
35
minutes
mins
Total Time
55
minutes
mins
Servings:
2
Author:
Julie Chiou
Equipment
Large rimmed baking sheet
Ingredients
1/2
1x
2x
3x
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
Instructions
Preheat oven to
425
°F
(
218
°C
)
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.
Serve warm.
Notes
You will have leftover arugula pesto. Here are some recipes you can use it in:
Arugula Pesto Pasta with Goat Cheese
,
Arugula Walnut Pesto Sundried Tomato Pasta
Nutrition
Serving:
1
acorn squash
|
Calories:
88
kcal
|
Carbohydrates:
22
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
11
mg
|
Potassium:
748
mg
|
Fiber:
3
g
|
Sugar:
1
g