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A white sheet pan with roasted acorn squash slices topped with pomegranate arils and pistachios.

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. 
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 204kcal
Author: Megan


  • 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
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