Acorn squash, sometimes called pepper squash, gets its name due to its resemblance to a giant acorn. It’s part of the same family as pumpkins and zucchini, with an inedible outer skin. This rind hides a bright golden inside that when roasted/steamed/microwaved becomes easy to scoop out, mashed and prepared in many delicious ways. Acorn squash is highly nutritious and packed with vitamin C, potassium, and magnesium. When you sprinkle in the health benefits of the pomegranate (a superfood loaded with antioxidants), this dish is both a tasty and healthy alternative for your next fall feast.
Acorn Squash & Pomegranate
Yields – 4 servings
For Squash, You’ll Need:
- 2 acorn squash, cut in half, de-seeded
- ½ cup of pomegranate seeds
- 4 cups of baby kale
- 1 cup of brussel sprouts, shaved paper thin
- 1 cup of figs, cut in quarters, de-stemmed
- 3 tbsp. of olive oil
- As needed – salt and pepper
For Optional Garnish, You’ll Need:
- Pumpkin seeds
- Pumpkin seed oil, very lightly drizzled
For Quick Balsamic Dressing, You’ll Need:
- ¼ cup of extra virgin olive oil
- ¼ cup of balsamic vinegar
- 1 tsp. of salt
- 1 tsp. of fresh ground pepper
Method of Preparation
- Preheat oven to 375 degrees.
- Season the cut side of squash with oil and salt and pepper.
- Line sheet pan with baking paper, then place squash cut side down on paper.
- Bake for 30-60 minutes until squash is fork tender.
- While squash is baking, make quick dressing and reserve on the side.
- Once squash is done, remove from oven and remove skin from squash. Place squash on plate and refrigerate to cool. Can break apart with knife or hands.
- In a bowl, place kale, sprouts, pomegranate seeds, and figs and toss lightly with dressing. Place cooled acorn squash on top.
- This recipe is gluten-free, dairy-free, corn free, and soy-free.
- Can use dried figs if fresh is unavailable.
Chef Kyle Williams