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.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Servings: 4 servings
- 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.
Calories: 204kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 889mg | Fiber: 4g | Sugar: 1g | Vitamin A: 865IU | Vitamin C: 26.4mg | Calcium: 83mg | Iron: 1.9mg