This sweet, nutty and lightly peppery Maple Roasted Acorn Squash is topped with juicy pomegranate arils and salty pumpkin seeds. It’s a hearty and flavorful side dish fit for any holiday dinner, especially Thanksgiving and Christmas!
- 2 medium-sized acorn squash
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons maple syrup
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup pomegranate arils
- ¼ cup pepitas (pumpkin seeds)
- ¼ cup loosely packed chopped parsley
- Preheat the oven to 375°F. Line a 9×13-inch pan with parchment paper.
- Wash the acorn squash, slice in half and remove the seeds and membranes. Cut into 1-inch-thick sections. Place the acorn squash slices in a large bowl.
- In a small dish, combine the olive oil, maple syrup, salt, and pepper. Mix well and pour over the acorn squash. Gently toss until the slices are completely coated.
- Bake for 35-40 minutes or until lightly browned, flipping the slices halfway through (at about 18 minutes). Remove from the oven.
- Place acorn squash on a tray or in a shallow dish and sprinkle the pomegranate arils, pepitas, and parsley on top. Serve warm.
- You can prep ahead and leave these to marinate for several hours, but they are best baked immediately.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: cooking acorn squash, acorn squash in oven, roasted squash