Oven-Roasted Acorn Squash With Pomegranate And Parsley
5.0(2)
Cook Time
-
Total Time
-
Yield
8 servings
Ingredients
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 158
Fat 6g
Carbs 28g
Fiber 7g
Sugar 2g
Protein 2g
How to Make It
1. Step
Preheat oven to 425°F. Lightly spray two rimmed baking trays with cooking oil.
2. Step
Cut squash crosswise into 1-inch (2.5 cm) slices.
3. Step
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.
4. Step
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.
5. Step
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
6. Step
Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.
