Oven-Roasted Acorn Squash With Pomegranate And Parsley
Community Member
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

Ingredients
for 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 (20 g), chopped
- ½ cup pomegranate arils (85 g)
Nutrition Info
- Calories 157
- Fat 6g
- Carbs 28g
- Fiber 7g
- Sugar 2g
- Protein 2g
Estimated values based on one serving size.
Preparation
- 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!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.