How To Make Oven-Roasted Acorn Squash With Pomegranate And Parsley
Pomegranate adds a tangy taste that goes along with the starchy, earthy taste of the oven-roasted acorn squash. Top it with parsley to add that minty taste.
Preheat oven to 425 degrees F. Lightly spray two rimmed baking trays with cooking oil.
Cut squash crosswise into 1-inch slices.
Use a round cookie cutter or a small can or jar to remove seeds from the middle of each slice. Place slices on prepared trays.
In a small bowl in the microwave, melt together butter and brown sugar.
Using half the butter mixture, brush the tops of squash with butter mixture and very lightly sprinkle squash slices with salt and pepper.
Transfer trays to oven and roast 30 minutes or until golden brown and tender, turning once halfway through, and brushing other side with the remaining butter and brown sugar mixture
Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.
- Calories: 125.37kcal
- Fat: 7.81g
- Saturated Fat: 3.94g
- Trans Fat: 0.23g
- Monounsaturated Fat: 2.82g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 14.86g
- Fiber: 2.27g
- Sugar: 2.62g
- Protein: 1.26g
- Cholesterol: 15.26mg
- Sodium: 308.77mg
- Calcium: 46.40mg
- Potassium: 428.83mg
- Iron: 1.08mg
- Vitamin A: 83.85µg
- Vitamin C: 17.95mg
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