Roasted Acorn Squash with Pumpkin & Pomegranate Seeds – Taste N Dash with Melissa Roasted Acorn Squash with Pumpkin & Pomegranate Seeds – Taste N Dash with Melissa

  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. Wash and dry acorn squash. Trim the ends and cut down the middle lengthwise. 
  3. Scoop out seeds and slice about 1” thick.  
  4. Place squash into a bowl and toss with salt, pepper, cumin and olive oil. 
  5. Transfer to baking sheet and place in the oven.
  6. Roast for 25 to 30 minutes until tender flipping at the 15 minute mark.
  7. Remove from oven and let cool for 5 minutes.
  8. Transfer to a serving plate.
  9. Garnish with pumpkin seeds, pomegranate seeds and honey. 
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