Roasted Acorn Squash with Pomegranate and Pistachios
When fall produce is at its peak, I like to lean into simple preparations that let the ingredients shine. Acorn squash is one of my favorites-it roasts beautifully and has a naturally sweet, nutty flavor that pairs well with both savory and bright toppings. This roasted acorn squash with pomegranate and pistachios has become one of my go-to side dishes for fall and winter. It's just five main ingredients, comes together easily on a sheet pan, and feels elevated enough for Thanksgiving or a cozy dinner at home.
Whether you're planning a vegetarian holiday menu or just want something colorful and nourishing to serve this season, this recipe brings vibrant contrast and crunch to the table with minimal effort.
Sweet and earthy winter squash pairs so well with tart pomegranate and nutty pistachios. It's a winning combination that you'll want to cook over and over again during the fall and winter months.
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. (Pair it with Herb Baked Tempeh or One-Pot Butter Beans and Greens.)
Beyond everyday meals, this simple yet festive side dish is holiday-worthy, too. With tons of flavor and rich, vibrant color, it's a great option for Thanksgiving and Christmas.
If you're looking for more vegetarian side dish recipes to round out your holiday menu, I have 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.
Ingredients
You'll need just five core ingredients for this recipe. Acorn squash is the base-choose one that feels heavy for its size and has dark green skin. Roasting with ground cumin brings out its natural sweetness. Pomegranate arils add juicy pops of flavor and color, while crushed pistachios bring crunch and richness. A drizzle of oil helps the squash caramelize in the oven.
Instructions
Mix the acorn squash wedges with oil, ground cumin, salt, and pepper.
Spread the squash wedges on a baking sheet. They should be spread in a single layer with some space in between each piece.
Transfer the baking sheet to the oven and bake for 20 minutes. Flip the squash pieces over and bake for 10 additional minutes. (30 minutes total.)
Transfer the roasted squash to a serving dish and top with pomegranate and chopped pistachios.
Substitutions
- Squash: Substitute delicata or kabocha squash for acorn if preferred. Just adjust the roasting time as needed based on the size and density.
- Pomegranate: Try dried cranberries or chopped apple if pomegranates aren't available.
- Pistachios: Swap for toasted pecans, walnuts, or pumpkin seeds.
- Nut-free - Substitute pumpkin seeds or sunflower seeds for the pistachios. You can also just omit the pistachios from the recipe.
- Oil-free - Use vegetable broth instead of grapeseed oil.
- Sodium-free - Omit the salt and optionally, add your favorite salt-free seasoning. Use unsalted pistachios.
Variations
- Spicy - add cayenne pepper to the squash when you are mixing it with the oil and cumin. About ¼ of cayenne pepper should do the trick, but feel free to use as much as you'd like.
- Za'atar - Swap in za'atar seasoning for the cumin to give this recipe a Mediterranean-inspired feel.
Storage
This dish is best enjoyed fresh, especially if you're serving it as a holiday side. However, you can roast the squash in advance and reheat it in the oven before topping with pomegranate and pistachios. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350ºF until warm. Avoid freezing, as the texture of the squash and toppings may be affected.
FAQ
Acorn squash skin softens with roasting and is okay to eat. The skin tends to be a little bit tougher than some squash varieties (such as delicata) but is still edible.
An uncut, uncooked acorn squash will stay fresh for up to two months.
The inside of an overripe squash gets dry and stringy. If there are no other signs of decay, the squash is still safe to eat. A stringy squash probably won't be as flavorful as a fresh, ripe squash.
📖 Recipe
5-Ingredient Oven Roasted Acorn Squash
Equipment
- Knife and cutting board
- mixing bowl
- Baking sheet lined with parchment paper or a silicone baking mat
- Oven
Ingredients
- 1 medium acorn squash, sliced into wedges about 1 ¼-inch thick at the widest point (see note)
- 2 tablespoons grapeseed oil or cooking oil of choice
- 1 tablespoon ground cumin
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ½ cup pomegranate arils (pomegranate seeds)
- ¼ cup roasted pistachios, roughly chopped (no shell, see note)
Instructions
- Preheat oven to 400º F and line a baking sheet with parchment paper or a silicone baking mat.
- Mix acorn squash wedges, oil, cumin, salt, and pepper in a mixing bowl.
- Spread squash in a single layer on the baking sheet and transfer to the center rack of the oven. Bake 20 minutes, flip the squash pieces over, and bake for 10 additional minutes (30 minutes total), or until the squash is tender and golden brown.
- Remove the baking sheet from the oven and transfer the cooked squash to a serving dish. Top with pomegranate and pistachios.
Notes
- Acorn squash note: You can cut off the skin or leave the acorn squash unpeeled. The skin is edible when roasted, but it can be a little bit tougher than other winter squash varieties, such as delicata. Cut the squash vertically along the ribs for smooth wedges, or cut horizontally against the ribs if you want to give the squash slices a scalloped look.
- Pistachio note: Both salted and unsalted roasted pistachios work for this recipe. I prefer salted pistachios for added flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to five days.
- Nutrition facts are estimates only.
Love these colors and ingredients! What a great fall-flavor explosion!
Thanks so much, Rebecca! A fall-flavor explosion is a great way to put it! 😀
So much deliciousness going on here! Wahoo, you're in your new house! Can't wait to read about it.
Thanks Rebecca!! I will have to post some photos of the new place soon! 🙂
This looks so delicious! It's definitely getting put on repeat on my table this fall!
Thanks so much, Kaleigh! I hope you love it, let me know how it goes! 🙂
So happy for you to be in your new home and feeling settled. Great looking recipe!
Thanks so much, Martha! 🙂