Description
There are so many things I love about fall. When it comes to food, roasted winter squash is at the top of my list. I adore its texture, sweet-savory taste, heartiness, and color. This comforting roasted acorn squash with pomegranate glaze and pistachios showcases it all—memorable taste, texture, color, and aroma–with inviting style. And, of course, I gave it my usual Mediterranean-style twist. It’s perfect for the holidays, too.
Ingredients
- 1 large (1- to 1 1/4-pound) acorn squash
- 3 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, minced, divided
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoon sumac or paprika
- 1 (5.3-ounce) container plain unsweetened, Greek-style plant-based yogurt
- Zest and juice of 1/2 small lemon (1 tablespoon juice)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup 100% pomegranate juice
- 2 tablespoons fresh pomegranate arils
- 3 tablespoons roasted salted pistachios, whole or chopped, or roasted acorn squash seeds
- 3 tablespoons small fresh cilantro or mint leaves
Instructions
- Preheat the oven to 425°F. Slice off squash top and bottom; slice in half lengthwise; scrape out seeds; and cut into 3/4- to 1-inch-thick slices (see image). Arrange on a Silpat– or unbleached parchment paper-lined baking sheet. Brush the slices with a mixture of 2 tablespoons olive oil with 1 minced garlic clove. Sprinkle with 1/4 teaspoon each salt and sumac. Roast until golden and cooked through, about 25 to 28 minutes.
- Meanwhile, in a medium bowl, whisk together the plant-based yogurt, lemon juice and zest, black pepper, and the remaining 1 tablespoon olive oil, 1 minced garlic clove, and 1/4 teaspoon salt. Set aside.*
- Heat the pomegranate juice over medium heat until it’s reduced by about half (to about 1 1/2 to 2 tablespoons), about 10 to 12 minutes. (Keep a close on on it since reduction time varies. It slightly thickens as it cools.) Transfer to a heat-proof glass liquid measuring cup. Set aside.*
- On a platter, arrange the roasted acorn squash, drizzle with desired amount of the lemony yogurt, then the pomegranate reduction sauce; sprinkle with the pomegranate arils and pistachios; and scatter with the cilantro. Serve hot or warm.
Notes
*Can be made in advance and chilled up to four days in advance.
Bonus Tip! How to Make Roasted Acorn Squash Seeds: Don’t toss out those seeds. Roast them up into a crispy snack, soup or salad topping, or garnish. Simply remove the pulp and strings from the acorn squash seeds. Rinse, drain, and pat dry. Toss the acorn squash seeds with extra-virgin olive oil to just coat. Then sprinkle with sea salt, to taste. Roast in a single layer on a rimmed baking sheet in a 325°F oven until golden brown, about 18 minutes, stirring halfway through the roasting process. Add seasonings to taste, if desired.
- Prep Time: 20 minutes
- Cook Time: 35 to 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern, Mediterranean, American
Nutrition
- Serving Size: about 3 slices
- Calories: 230
- Sugar: 3g includes 0g added sugars
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg