ROASTED ACORN SQUASH WEDGES HOW TO
ROASTED ACORN SQUASH WEDGES SKIN

You can also choose whether you'd like to keep the squash skin on or slice it off. Keep an eye on the squash toward the end of the cooking process and adjust the time as needed. Conversely, if the squash slices are smaller, they'll cook a little bit faster. Note that if you cut the squash into larger slices, you may need to roast it longer. I cut a medium-sized squash along the ribs so the wedges are about 1 ¼-inch thick at the widest point. Once the seeds are removed, cut the squash into wedges. (You can roast the seeds if you want! Check out this Roasted Acorn Squash Seeds recipe from Valerie's Kitchen.)

ROASTED ACORN SQUASH WEDGES HOW TO

How to Cut Acorn Squash into Wedgesīefore you start this recipe, you'll need to chop the acorn squash into wedges.įirst, slice the squash in half, cut off the stem, and remove the seeds. See the recipe card at the end of the post for the exact quantities and preparation for each ingredient. You can use salted or unsalted pistachios for this recipe, but I like salted best. Pistachios - Look for roasted pistachios without the shells.Learn how to easily remove pomegranate seeds in this post by She Loves Biscotti. Pomegranate - Buy whole pomegranate and remove the arils (seeds) yourself, or you can just purchase a container of the de-seeded arils if you want to keep things really quick and easy.Ground cumin - Ground cumin is the most convenient, but you can also buy cumin seeds and grind them yourself in a spice grinder.Grapeseed oil (or oil of choice) - I like grapeseed oil because it has a neutral flavor and stands up to the high heat of roasting.It should have smooth skin and no soft spots. Acorn squash - Look for a squash that is heavy for its size.One of the best things about this recipe is that the ingredient list is short and sweet. If you're looking for more vegetarian side dish recipes to round out your holiday menu, I have lots of options! Try Make-Ahead Cranberry Orange Kale Salad, Honey Roasted Carrots and Parsnips, Crispy Roasted Brussels Sprouts with Toasted Walnuts and Goat Cheese, or Warm Spelt Berry Salad with Cinnamon Balsamic Vinaigrette. Trust me, your guests will be obsessed with this mix of tender, roasted veggies, crunchy pistachios, and bursts of fruity pomegranate. With tons of flavor and rich, vibrant color, it's a great option for Thanksgiving and Christmas. (Pair it with Herb Baked Tempeh or One-Pot Butter Beans and Greens.)īeyond everyday meals, this simple yet festive side dish is holiday-worthy, too.

You can make this roasted acorn squash with five simple ingredients and about 10 minutes of active prep work, which makes this recipe ideal for weeknight dinners. It's a winning combination that you'll want to cook over and over again during the fall and winter months. Sweet and earthy winter squash pairs so well with tart pomegranate and nutty pistachios. This simple, vegan side dish works for an easy weeknight dinner, but is also impressive enough to serve for Thanksgiving or Christmas holidays. You can read her post here, but be warned that it may inspire you to hop a plane to experience Italy in the autumn for yourself.Say hello to your new favorite veggie side dish! Oven roasted acorn squash wedges seasoned with cumin and topped with flavorful pomegranate and pistachios. She responded with a lovely note all about it - including a recipe for traditional Castagnaccio - a chestnut flour cake with raisins, pine nuts, walnuts, and of course, olive oil. The other day, I sent Giovanna (you may remember her spectacular ragu sauce) an e-mail and asked what she loves most about autumn in Italy. And in October, one of Italy's greatest treasures, the olive harvest and precious Extra Virgin Olive Oil. In autumn, it's pears and apples, escarole and lacinato kale, mushrooms and chestnuts. Many festivals celebrate the arrival of a prized fruit or vegetable. Though Italians have many holidays and traditions, the celebration of food is the tide that carries them from one season to the next. But the seasons announce themselves differently in Italy. In the US, Halloween and Thanksgiving partner with chilly air to remind us that autumn is here and winter is coming.

Roasted acorn squash wedges