My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Try this unique and creative way to make healthy Spicy Roasted Acorn Squash. It will become your new favorite side dish!
Acorn squash is one of my favorite squashes. It’s such a beauty. I love making it, especially for the holidays, because it looks so festive. You can also dress it up by adding pomegranates or pecans. Yum!
There are so many varieties of squash and I can’t wait to get creative in the kitchen this winter. I was surprise to find out that acorn squash has a healthy amount of Vitamin C, A, and B-6. Perfect to keep the cold away in the winter!
For today’s recipe, we will be taking a different spin on the acorn squash by making it a little bit spicy. This recipe is inspired by Marcela Valladolid’s Herb-Roasted Acorn Squash recipe. She is one of the hosts on the Kitchen show on Food Network which I watch religiously every Saturday at
I had always roasted acorn squash with either salt and pepper or by adding brown sugar or maple syrup. The thought of adding some chili or chipotle powder sounded so rebellious. And so good!
The spice balances the sweetness of the squash. Other spices such as sage and thyme add savory, and the pomegranate seeds add a little sour-sweet crunchy bite.
This Spicy Roasted Acorn Squash is a superstar winter side dish. It’s an interesting dish to bring to a holiday party and will undoubtfully be a conversation starter.
You can also make this Spicy Roasted Acorn Squash as a main dish by pairing it with wild rice, quinoa, or adding it to a salad. It will make such a great weeknight meal. And the left-overs will be delicious.
Acorn Squash is also great in a soup – check out my Roasted Acorn Squash Soup recipe.
Are you ready? Let’s get cooking!
If you make this recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Try a unique and creative way to make acorn squash. Healthy Roasted Spicy Acorn Squash will become you go-to star side dish!
- 1 acorn squash
- 1 cup pomegranate seeds
- 2 garlic cloves
- 1 tbsp olive oil
- 1.5 tsp chili or chipotle powder
- 1 tbsp ground sage
- 1 tbsp ground thyme
- ¼ tsp sea salt
- 1/8 tsp black pepper
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Heat oven to 400 F / 200 C.
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Cut acorn squash in half and scoop all the seeds. Then cut it into approx. 3-inch slices.
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Place acorn squash in a large bowl. Add olive oil and all the spices. Toss to ensure each slice is evenly coated.
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Place on a baking sheet and bake for 25 mins. Let cool.
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Add pomegranate seeds right before serving.
Nutrition Information: Calories: 103 Fat: 4 g Saturated fat: 0.5 g Sodium: 5 mg Carbohydrates: 13 g Dietary Fiber: 2.7 g Sugar: 0.1 g Protein: 1.5 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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