Roasted Acorn Squash with Pomegranate & Pepitas
This roasted acorn squash recipe is a vibrant, vegan, and gluten-free side dish perfect for fall and holiday gatherings. Tender caramelized acorn squash slices are paired with crunchy roasted pepitas, juicy pomegranate arils, fresh cilantro, and a squeeze of lemon for brightness. Easy to prepare and visually stunning, this healthy dish brings a balance of sweet, savory, and tangy flavors to your table.
Ingredients
- 2 medium acorn squash about medium-large in size
- 4 tablespoons olive oil divided
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper freshly ground, or to taste
- ¼ cup pomegranate arils
- ¼ cup pepitas (pumpkin seeds)
- 1 teaspoon olive oil for toasting pepitas
- 1 pinch salt for pepitas
- 1 small bunch fresh cilantro roughly chopped or whole leaves
- 1 lemon lemon wedges or slices for serving
Instructions
Roasting and Assembly
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash the acorn squash and trim a thin slice from the top and bottom so each squash sits flat. Cut in half lengthwise from stem to tip, scoop out seeds and stringy flesh, then slice into half-moon wedges about 3/4 to 1 inch thick.
- Place squash slices in a large bowl. Add 3 tablespoons of olive oil, salt, and black pepper. Toss until evenly coated.
- Spread the squash slices in a single layer on the prepared baking sheet, leaving space between each piece.
- Roast for 20–25 minutes, until tender but not mushy, with golden edges.
- While the squash roasts, heat 1 teaspoon olive oil in a small skillet over medium-low heat. Add pepitas and a pinch of salt. Toast, stirring often, until the seeds puff slightly and turn golden. Remove from heat immediately and let cool.
- To serve, arrange roasted squash on a platter. Sprinkle with toasted pepitas, scatter over pomegranate arils, and garnish with cilantro. Add lemon wedges or slices to the platter for squeezing before eating.
Notes
- The squash skin softens during roasting and is edible—no peeling required.
- To add extra flavor, season squash with smoked paprika, cumin, or chili flakes before roasting.
- Leftovers can be stored for up to 3–4 days in an airtight container in the refrigerator.