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Roasted acorn squash with arugula pesto and pomegranate is a great side dish addition to any meal! You'll love how vibrant and colorful this side dish looks on your table!
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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 Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 2
Author: Julie Chiou

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

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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