Baking sheet lined with parchment paper or a silicone baking mat
Oven
Ingredients
1medium acorn squash,sliced into wedges about 1 ¼-inch thick at the widest point (see note)
2tablespoonsgrapeseed oilor cooking oil of choice
1tablespoonground cumin
¼teaspoonsaltor to taste
¼teaspoonpepperor to taste
½cuppomegranate arils(pomegranate seeds)
¼cuproasted 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.