Roasted Acorn Squash with Pumpkin Seeds

A white platter with slices of seasoned acorn squash topped with pomegranate seeds and sage leaves and garnished with orange slices and a half a pomegranate with the seeds still in it.

Roasted Acorn Squash with Pumpkin Seeds

Covered in a sweet and spicy seasoning made with brown sugar, cinnamon, ginger, chili powder, paprika, and a hint of cayenne, this oven-roasted acorn squash is served with pumpkin seeds, pomegranate seeds, and sage leaves and is sure to be a crowd-pleaser.

Course Side Dishes

Cuisine American

Keyword Acorn Squash, Baked Acorn Squash, Roasted Acorn Squash

Prep Time 20

Cook Time 15

Servings

Calories 241kcal

Author Michele @ Flavor Mosaic

Ingredients

For the Acorn Squash:

2 acorn squash cut into 1/2 inch slices
4-6 tablespoons brown sugar
Juice and zest from 1 orange
6 tablespoons butter
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ginger
1 teaspoons smoked paprika
1 teaspoon chili powder
Arils from 1 pomegranate
4-6 Sage leaves optional

For the seasoned pumpkin seeds:

4 tablespoons pumpkin seeds
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
Pinch cayenne

Instructions

Preheat the oven to 400° and line a cookie sheet with tin foil and spray with non-stick cooking spray.
Cut the squash in half and scoop out the seeds, cut into half-inch slices. (You can save the seeds, check the note below.)
Lay the slices on the cookie sheet.
Melt the butter in a small bowl, add the brown sugar divided, orange juice, cinnamon, ginger, smoked paprika, and chili powder stir to combine and spoon over the squash slices.
Place in the oven and bake for 12 to 15 minutes, until fork-tender. (If your squash slices are thicker, or if you are using a different squash, you may need extra baking time.)
Place the pumpkin seeds in a small bowl and drizzle with the olive oil, add the salt, pepper, smoked paprika and the pinch of cayenne, toss to coat. Spread on a pan and bake for 3 to 5 minutes till just slightly toasted.
Place the sage leaves on a hot pan and watch carefully. They burn quickly. You want to just toast them slightly.
Place the squash on a serving plate, sprinkle with pumpkin seeds, pomegranate arils, toasted sage leaves, and orange zest.

Notes

Tips:
You can cut the squash diagonally or vertically. Cutting down the squash you may wish to follow the creases of the squash. Cutting vertically cut your squash into half inch slices. Add extra brown sugar over the slices of squash for a sweeter option.
Adding pomegranate to this recipe makes this dish extra delicious. You may wish to add extra pomegranate arils for those who wish for extra.
Storage:

Store in an airtight container in the refrigerator for up to 5 days, then reheat in the microwave for a minute or two before serving. You don’t want to heat the Pomegranate seeds!

Nutrition