This tasty and healthy oven roasted acorn squash is a great side dish to serve at the holidays and is filled with flavors everyone will love.
I think acorn squash is so pretty in the fall. I've used it to decorate the house many times but last year I decided to try and make stuffed acorn squash. They were so good I had to try making something else with this healthy tasty vegetable.
Acorn squash is considered a winter squash even though it's from the same family as yellow summer squash and zucchini.
Pine nuts and pepitos are first toasted in a dry non-stick frying pan. They add some great nutty flavor and texture to the roasted acorn squash.
A little queso fresco cheese was added to the dish at the end. Queso fresco is a nice mild creamy cheese similar to a mild feta or farmer's cheese.
In addition, I added some pomegranate seeds for beautiful color and a little sweetness. Perfect in the fall when the pomegranates are in season and their deep red color is so festive.
Tip: Queso fresco comes in a firm round. To crumble it just put the entire round in a zipped baggie and use your fingers to gently break it up.
How to Roast Acorn Squash Slices
Start with tossing the squash slices in olive oil and spices. Spread them out onto a large greased cookie sheet. Then sprinkle on some salt and pepper and toss in a few thyme stems before placing them in a hot oven.
Their pretty golden color deepens as they roast. You will know when they are done when you are easily able to stick a fork into the flesh.
The dish is complete by layering the acorn squash slices in a nice serving dish adding the pine nuts, pepito, and pomegranate seeds throughout, and topped with queso fresco.
Doesn't it look good?
- 3 large acorn squash
- 1/4 cup of olive oil
- 1/4 cup of pine nuts
- 1/2 cup queso fresco cheese
- 1/4 cup of Pepito seeds
- 1/4 cup pomegranate seeds
- salt and pepper to taste
- 1 tablespoon fresh thyme leaves plus a couple of stems
- 1/4 teaspoon paprika
- Preheat oven to 375 degrees
- Remove tops and bottoms of squash.
- Slice each squash in half and remove seeds and pulp.
- Then slice the squash into 1/2 inch slices.
- Toss the slices with olive oil, salt, pepper, paprika, and thyme.
- Spread onto a greased baking sheet in a single layer and roast for 40 minutes or until the roasted squash is fork tender and can easily be pierced with a fork.
- Meanwhile, toast pine nuts and pepito in a non-stick frying pan for a few minutes until golden brown.
- When the squash is done roasting layer the slices into a serving dish.
- Sprinkle pine nut, pepito, and pomegranate seeds over the top followed by crumbled queso fresco.
- Serve immediately or cover with foil to keep warm.
It's okay to eat the skin or eat around it if it's too tough.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 80mgCarbohydrates: 9gFiber: 3gSugar: 1gProtein: 2g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.