Looking for a festive fall side dish to bring along for the holidays? Try this roasted acorn squash with pomegranate and pistachios recipe. It’s so simple to make with just six ingredients, but it is so full of flavor and absolutely beautiful with the different colors and textures. This is a great side for easy gluten-free entertaining.
Oh Fall produce… I love you.
Pumpkin tends to get all the hype, but sometimes we forget about the other squash.
Spaghetti squash, kabocha squash, delicata squash, acorn squash. All perfect in their own ways.
Acorn squash has become a favorite of mine over the years. It’s great for baking and stuffing with sausage, quinoa, herbs and the like. However, it also makes a delicious comforting side when sliced and roasted in the oven.
This roasted acorn squash with pomegranate and pistachios is perfect for gluten-free entertaining. When I have guests over for dinner or am heading to holiday parties, I love bringing a festive side or appetizer. Roasted acorn squash is such a great side because it’s so easy to make, yet looks super impressive.
This dish only requires SIX ingredients. It combination of flavors makes it feel like so much more though.
All you need is acorn squash, a high smoke-point oil (like avocado oil), salt, pepper, pomegranate arils and roasted pistachios.
That’s it! I also love to play with the seasonings a bit sometimes and have found that a touch of ground cumin or cinnamon are also fabulous additions! This recipe serves four but it’s so easy to double or triple if you want to feed a crowd.
Can you imagine this festive roasted acorn squash on your Thanksgiving table? Or maybe even for Christmas? So simple, but the flavors, colors and textures create a gorgeous side dish!
Is Acorn Squash Skin Edible?
Yes! If you roast the acorn squash long enough, the skin gets tender and is edible and tasty, too! I love roasting acorn squash slices or wedges with the skin on. Dark green skin contrasts amazingly with the light orange flesh of the acorn squash. It’s makes for a beautiful presentation and I love that extra little bit of texture.
Of course, if the skin isn’t your thing, you can always peel the acorn squash before roasting.
Delicata is another squash variety that is great when roasted with the skin on. Kabocha and butternut squash both tend to have thicker skins and are best if they are peeled first.
What to Serve with Roasted Acorn Squash
Roasted acorn squash is a terrific side dish for any protein. I love to serve it with my easy roasted chicken thighs for a complete meal. It’s another favorite for when I have company over. The skin gets really crispy from being baked in a cast iron pan and almost tastes fried. It’s an impressive dish that is easy to make once you have the right pan.
A few slice of this Spice Rubbed Roasted Pork Loin with a serving of roasted acorn squash with pomegranate and pistachios is sure to be a favorite. This pork loin is roasted in the oven and meant to serve a crowd!
Roasted Acorn Squash with Pomegranate and Pistachios Recipe
Whether you’re looking for an epic fall side dish for entertaining or an easy vegetable to serve your family for dinner, this roasted acorn squash with pomegranate and pistachios is for you. Simple, with a stunning presentation, you only need six ingredients to make this side dish. It can be easily doubled to bring along to any holiday party. Gluten-free entertaining at it’s easiest!
Roasted Acorn Squash with Pomegranate and Pistachios
An easy side for gluten-free entertaining, this roasted acorn squash with pomegranate and pistachios only contains six ingredients and will become a family favorite. Colorful of full of texture, this recipe is great for serving when you have company over and makes a beautiful accompaniment to any protein.
- 2 lb acorn squash cut into 1/2 inch slices (about 1 medium acorn squash)
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup pomegranate arils
- 1/4 cup salted roasted pistachios removed from shell
Preheat oven to 400F. Spread acorn squash slices on a baking sheet.
Toss with avocado oil, salt and pepper. Arrange in a single layer.
Roast for 40-45 minutes, flipping half way through, until the acorn squash is tender.
Remove the acorn squash from the oven. Top with pomegranate arils and salted pistachios.