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.
Serves:
Ingredients
- olive oil,cooking spray
- 2acorn squashes,medium
- 4tbspbutter,melted
- 1tbsplight brown sugar
- kosher salt
- ground black pepper
- ½cupparsley,fresh, chopped
- ½cuppomegranate arils
Instructions
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Preheat oven to 425 degrees F. Lightly spray two rimmed baking trays with cooking oil.
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Cut squash crosswise into 1-inch slices.
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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.
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In a small bowl in the microwave, melt together butter and brown sugar.
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Using half the butter mixture, brush the tops of squash with butter mixture and very lightly sprinkle squash slices with salt and pepper.
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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
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Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.
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Enjoy!
Nutrition
- 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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