Roasted Acorn Squash with Pumpkin Seeds
User Reviews
5
Roasted Acorn Squash with Pumpkin Seeds
Description
This recipe transforms acorn squash into a flavorful side dish by slicing it into half-inch rounds after scooping out seeds. These slices are coated with a spiced glaze made from melted butter blended with brown sugar, fresh orange juice and zest, cinnamon, ginger, smoked paprika, and chili powder. Baking at 400°F softens the squash to a fork-tender state while caramelizing the glaze for sweetness and depth. Meanwhile, the reserved pumpkin seeds are tossed with olive oil, salt, pepper, smoked paprika, and cayenne, then toasted briefly to achieve a crunchy texture and enhanced seasoning.
Lightly toasted sage leaves contribute an herbal note but require careful watching to avoid burning. The dish is garnished with pomegranate arils that provide fresh, tart bursts and optional extra brown sugar can be used for additional sweetness. Roasted squash like this pairs well with autumn meals and adds color and warmth to the table.
To store leftovers, keep in an airtight container refrigerated for up to five days, reheating gently in a microwave. Avoid reheating pomegranate arils to retain texture.
Ingredients
For the Acorn Squash:
- 2 acorn squash cut into 1/2 inch slices
- 4-6 tablespoons brown sugar
- orange juice and zest from 1 fruit
- 6 tablespoons butter
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ginger
- 1 teaspoons smoked paprika
- 1 teaspoon chili powder
- pomegranate arils from 1
- 4-6 sage optional, leaves
For the seasoned pumpkin seeds:
- 4 tablespoons pumpkin seeds
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Pinch cayenne pepper
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
- Squash slices can be cut diagonally or vertically along natural creases, both methods work well.
- Extra brown sugar may be added on squash for increased sweetness.
- Pomegranate arils enhance flavor; add more for stronger tartness and texture contrast.
- Store leftovers refrigerated in an airtight container for up to 5 days and reheat in the microwave.
- Avoid reheating the pomegranate seeds to maintain their texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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