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: 2
Equipment
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 °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.1 inch large acorn squash, Olive oil, Salt and pepper
- 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.1 recipe for arugula pesto, Pomegranate seeds
- 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
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
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