This fall and winter season I have been obsessed with acorn squash and pomegranates. It only made sense that I find a way to combine the two together. The girls love the rainbow shape this takes on when cut so I wanted to create something fun for them too.
The great thing about acorn squash is that it is a little sweet naturally but it will still take on any flavor you give it. If you haven’t tried them yet, I made some Fire Roasted Poblano Tacos recently with acorn squash part of the filling. It took on the spices really well so I wanted to go on the opposite spectrum this time and season it with something a little more mild.
I chose mostly fresh herbs that would bring out the more earthy flavors. To help give it a little crust, I also added a little Parmesan.
Anyways, here are a few fun nutrition facts about acorn squash:
- A nutrient dense food, acorn squash is loaded with vitamins, minerals and fiber yet is comparatively low in saturated fat, sugar and salt.
- Great source of phytonutrients, particularly carotenoids which have antioxidant properties.
- Acorn squash is a starchy fruit, however, because it is so nutrient dense, there’s a good balance to eating this squash. The high fiber content slows down digestion which helps you stay full longer and slows down the release of glucose in your blood. This process helps in maintaining weight and stabilizing your blood sugar.
So now that you know about my favorite squash this season, let’s move on to my favorite fruit of the season.
- Pomegranates are known as one of the healthiest fruits on Earth!
- High in fiber (7gms in 1 cup of arils), they also contain an impressive amount of protein (3gm in 1 cup of arils), and 16% of DRI of Folate (also in 1 cup of arils)
- A great source of antioxidants which help with anti-inflammatory properties.
- they improve exercise performance by delaying fatigue and increasing blood flow.
Basically, this is one healthy dish that you can have this winter season and enjoy every bite of it! Try it out and tag me on Instagram @bitofspice146.
From my kitchen to yours, I hope you enjoy this delicious Herb Roasted Acorn Squash with Pomegranates and Pistachios.
Herb Roasted Acorn Squash with Pomegranates and Pistachios
- 1 med acorn squash, de-seeded and sliced in 1" half moons
- 1/2 c shredded Parmesan cheese
- 1 Tbsp fresh Thyme
- 1 Tbsp fresh Rosemary, chopped
- 1 tsp fresh Marjoram, chopped
- 1 tsp dried Basil
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp Olive Oil
- 1/4 c pomegranate arils
- 2 Tbsp pistachios
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone mat.
- In a bowl, mix together thyme, rosemary, marjoram, basil, garlic powder, Parmesan cheese, salt, pepper, and oil. Add in the squash and toss well to evenly coat each piece.
- Line on the baking sheet and use any remaining mixture to top off the acorn squash.
- Bake for 22-25 minutes.
- Meanwhile, on medium heat, dry roast the pistachios until they release a nutty aroma and are lightly golden.
- When the squash is baked, remove from the oven and let cool for a couple of minutes.
- Transfer to a platter and garnish with toasted pistachios and pomegranate arils.
- Serve warm.
** I have added a minute amount of salt as the Parmesan cheese is already salty. If you want to make this vegan, omit the Parmesan cheese and increase the amount of salt to 3/4 tsp.
** Cutting squash can be tricky as they have a very hard exterior. Slice off the bottom of the squash and microwave on high for 1-2 minutes to soften it before chopping to make the process easier.
**Make it Sustainable. Save the seeds, wash them and dry them out. You can plant your own acorn squash or roast them with spices and have a healthy snack!
Here are the tools I used to make this dish:
8 thoughts on “Herb Roasted Acorn Squash with Pomegranates and Pistachios”
You would have to be nuts not to love the acorn squash in this!
Loved making this! Was easy and delicious. We will be eating this more often!
I’m glad you guys enjoyed this Acorn Squash. One of my favorite ways to eat it!
Bought the silicon mats recommended above and they are fabulous!!!! Love the different sizes too! Perfect for roasting veggies and the fish we made last night too. Thank you for posting!
I never buy acorn squash because I don’t know how to prepare it, but your recipe was so easy and so delicious! Even my girls loved it! Pomegranates are out of season, but it was still yummy with just the roasted pine nuts. Thank you for sharing!
Pine Nuts are a great substitute for the crunch and I love their earthy, nutty flavor! So happy that your girls loved this as much as we did and that it was easy to prepare for you!
Looks delicious and colorful. Will be great for holidays.
I have never cooked acorn squash before but I am lucky to have tried this thanks to you and I absolutely LOVED. And the dish looked beautiful on our holiday table. Colorful and healthy! On a different note I have been eyeing those silicon mats so thank you for posting!!!! Christnmas has come early for me 😉