![]() Trust me, your guests will be obsessed with this mix of tender, roasted veggies, crunchy pistachios, and bursts of fruity pomegranate. With tons of flavor and rich, vibrant color, it's a great option for Thanksgiving and Christmas. (Pair it with Herb Baked Tempeh or One-Pot Butter Beans and Greens.)īeyond everyday meals, this simple yet festive side dish is holiday-worthy, too. You can make this roasted acorn squash with five simple ingredients and about 10 minutes of active prep work, which makes this recipe ideal for weeknight dinners. It's a winning combination that you'll want to cook over and over again during the fall and winter months. Sweet and earthy winter squash pairs so well with tart pomegranate and nutty pistachios. This simple, vegan side dish works for an easy weeknight dinner, but is also impressive enough to serve for Thanksgiving or Christmas holidays. All opinions are always my own.Say hello to your new favorite veggie side dish! Oven roasted acorn squash wedges seasoned with cumin and topped with flavorful pomegranate and pistachios. There are affiliate links in this post of which I receive a small commission. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.įollow me on Instagram, Facebook, Pinterest, and Twitter for more FoodieCrush inspiration.Īs always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms.Harvest Squash and Ricotta Stuffed Shells.Curry Lentil Soup with Butternut Squash and Greens.If you make this recipe, please let me know! Leave a ⭐️ ⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.Ĭalories: 198 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 301 mg | Potassium: 1182 mg | Fiber: 5 g | Vitamin A: 1249 IU | Vitamin C: 37 mg | Calcium: 113 mg | Iron: 2 mg More Fall Squash Recipes to Try For a filling, yet vegetarian main, stuff with a mixture of rice, spinach or kale, dried cranberries, and Parmesan, and bake (cut-side up) for an additional 15-20 minutes.Drizzle with browned butter and freshly grated Parmesan.I prefer leaving the skin on because I like the color and texture it adds, but you can easily remove it after cooking (I find it’s easier to do this after roasting rather than peeling the whole squash beforehand). ![]() In this dish, the squash slices are on the thinner side, so you won’t get a huge chunk of skin. It depends on the recipe, but roasting acorn squash makes its skin tender and edible.
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