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!
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
Ingredients
- 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 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.
- 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
Arugula Pesto Pasta with Goat Cheese, Arugula Walnut Pesto Sundried Tomato Pasta