Roasted Acorn Squash with Pomegranate and Hazelnuts

The Chew
Servings: 4 - 6
45 to 60 min

Jazz up your Thanksgiving table with this tasty addition.

  • Ingredients
  • step-by-step directions
Roasted Acorn Squash with Pomegranate and Hazelnuts
  • 2 acorn squash (halved, seeded and cut into 1/2-inch thick half moons)
  • 4 tablespoons olive oil (divided)
  • 3 tablespoons maple syrup
  • 1 tablespoon sherry vinegar
  • 1 lemon (juiced)
  • 1 teaspoon Dijon mustard
  • 1/2 cup pomegranate seeds (to garnish)
  • 1/2 cup hazelnuts (toasted and roughly chopped, to garnish)
  • 1 cup microgreens (to garnish)
  • Kosher salt and freshly ground black pepper
  • Preheat the oven to 425ºF.
  • In a large bowl combine the squash with 1 tablespoon olive oil and maple syrup. Season with salt and pepper and toss to combine. Divide evenly between two baking sheets and transfer to the oven to roast until golden brown and tender, about 20 minutes, flipping halfway through.
  • in a medium bowl, combine the sherry vinegar, lemon juice and Dijon. While whisking slowly drizzle in the remaining olive oil. Season with salt and pepper, set aside until ready to use.
  • Transfer the roasted squash to a platter and drizzle with the dressing. Garnish with pomegranate seeds, hazelnuts and microgreens.
Similar categories: Squash Thanksgiving Sides
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