Oven-Roasted Acorn Squash With Pomegranate And Parsley
Recipe by Sarah LaDue from tasty.co
Sides 30 Mins.
Ingredients
8
8 servings
- •olive oil cooking spray
- •2 medium acorn squashes
- •4 tablespoons butter, melted
- •1 tablespoon light brown sugar
- •kosher salt
- •ground black pepper
- •½ cup fresh parsley, chopped
- •½ cup pomegranate arils
Instructions
- Preheat oven to 425°F. Lightly spray two rimmed baking trays with cooking oil.
- Cut squash crosswise into 1-inch (2.5 cm) slices.
- Use a round cookie cutter or a small can or jar to remove seeds from the middle of each slice. Place slices on prepared trays.
- In a small bowl in the microwave, melt together butter and brown sugar. Using half the butter mixture, brush tops of squash with butter mixture and very lightly sprinkle squash slices with salt and pepper.
- Transfer trays to oven and roast 30 minutes or until golden brown and tender, turning once halfway through, and brushing other side with the remaining butter and brown sugar mixture
- Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.
- Enjoy!
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