Simple Roasted Acorn Squash

Side

Nov 16

Okay, I will admit this side dish is not a very traditional Thanksgiving side dish but will make a great addition to a rounded-out and creative meal. I sometimes crave something other than the usual suspects, like mashed potatoes and stuffing, and preferably gluten-free and dairy-free. As I mention in the title, it is simple, super simple with only 8 ingredients, about 15 minutes of prep time and 20-25 minutes in the oven. I will personally take simple, easy, and non-complicated when it comes to a holiday meal. At least some of the dishes.

I used Acorn squash but feel free to use Delicata squash, which like Acorn is not necessary to peel, the skin gets soft when cooked. I simply adore the simplicity and taste of the squash roasted with only, olive, salt, pepper, and a generous sprinkle of thyme. Topped off with a little more olive oil, a handful of chopped parsley, and a dash of Balsamic vinegar, this seasonal vegetable dish will hit the spot and be sure to be a crowd please. Feel free to put it on repeat as the holiday season progresses.

Serves 8/ Preparation time 15 minutes/ Bake time 20-25 minutes/ Total time 35-40 minutes

Gather

3 acorn squash

3/4 cup/ 177.44 ml olive oil

1 tablespoon fresh or dried thyme

2-3 healthy pinches of flaky salt

10 healthy turns of black pepper on a pepper mill

1/3 cup/ 10 grams chopped flat leaf parsley

1/4 cup/ 39 grams pomegranate seeds

1-2 tablespoons Balsamic vinegar

Make

Preheat the oven to 400 F/ 204 C

Thoroughly wipe each acorn with a damp dish towel to clean them. Using a sharp knife cut them in half. Remove the seeds and slice the squash into 1/3 inch/ 1 cm crescent moon shaped pieces.

Transfer the squash to a large bowl. Add the olive, salt, pepper, and thyme. Using your hands massage everything together until the squash is evenly coated with the oil, salt, pepper, and thyme.

Take out two large baking trays and evenly distribute the squash between both baking trays.

Place the trays into the oven on the middle top racks. Bake for 10-12 minutes, halfway through switch the trays and turn them around for even baking.

At 20-25 minutes remove the trays, the squash pieces should be gently browned.

Allow to cool a few minutes then transfer to your serving platter. Sprinkle the parsley, the pomegranate seeds and a few dashes (about 1-2 tablespoons) of Balsamic over the squash and serve. You can also make this 4 hours ahead and serve it at room temperature.