Roasted Acorn Squash with Pumpkin Seeds
User Reviews
5.0
39 reviews
Excellent
Roasted Acorn Squash with Pumpkin Seeds
Report
Covered in a sweet and spicy seasoning made with brown sugar, cinnamon, ginger, chili powder, paprika, and a hint of cayenne, this oven-roasted acorn squash is served with pumpkin seeds, pomegranate seeds, and sage leaves and is sure to be a crowd-pleaser.
Share:
Ingredients
For the Acorn Squash:
- 2 acorn squash cut into 1/2 inch slices
- 4-6 tablespoons brown sugar
- Juice and zest from 1 orange
- 6 tablespoons butter
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ginger
- 1 teaspoons smoked paprika
- 1 teaspoon chili powder
- Arils from 1 pomegranate
- 4-6 sage leaves optional
For the seasoned pumpkin seeds:
- 4 tablespoons pumpkin seeds
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- Pinch cayenne
Instructions
- Preheat the oven to 400° and line a cookie sheet with tin foil and spray with non-stick cooking spray.
- Cut the squash in half and scoop out the seeds, cut into half-inch slices. (You can save the seeds, check the note below.)
- Lay the slices on the cookie sheet.
- Melt the butter in a small bowl, add the brown sugar divided, orange juice, cinnamon, ginger, smoked paprika, and chili powder stir to combine and spoon over the squash slices.
- Place in the oven and bake for 12 to 15 minutes, until fork-tender. (If your squash slices are thicker, or if you are using a different squash, you may need extra baking time.)
- Place the pumpkin seeds in a small bowl and drizzle with the olive oil, add the salt, pepper, smoked paprika and the pinch of cayenne, toss to coat. Spread on a pan and bake for 3 to 5 minutes till just slightly toasted.
- Place the sage leaves on a hot pan and watch carefully. They burn quickly. You want to just toast them slightly.
- Place the squash on a serving plate, sprinkle with pumpkin seeds, pomegranate arils, toasted sage leaves, and orange zest.
Notes
- Tips: You can cut the squash diagonally or vertically. Cutting down the squash you may wish to follow the creases of the squash. Cutting vertically cut your squash into half inch slices. Add extra brown sugar over the slices of squash for a sweeter option. Adding pomegranate to this recipe makes this dish extra delicious. You may wish to add extra pomegranate arils for those who wish for extra. Storage:
- Store in an airtight container in the refrigerator for up to 5 days, then reheat in the microwave for a minute or two before serving. You don’t want to heat the Pomegranate seeds!
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
307mg
(13%)
Potassium
605mg
(17%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1226IU
(25%)
Vitamin C
17mg
(19%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 307mg | 13% |
| Potassium | 605mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1226IU | 25% |
| Vitamin C | 17mg | 19% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
Other Recipes
You'll Also Love
Herb Roasted Delicata Squash Topped With Pomegranate Seeds, Pepitas, and Feta
American
0.0
(0 reviews)
