Ingredients

The following ingredients have 4 Servings
  • 2 medium-sized acorn squash
  • 1 ½ tablespoons olive oil
  • 1 ½  tablespoons maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup pomegranate arils
  • ¼ cup pepitas (pumpkin seeds)
  • ¼ cup loosely packed chopped parsley

Instruction

  • Preheat the oven to 375°F. Line a 9×13-inch pan with parchment paper.
  • Wash the acorn squash, slice in half and remove the seeds and membranes. Cut into 1-inch-thick sections. Place the acorn squash slices in a large bowl.
  • In a small dish, combine the olive oil, maple syrup, salt, and pepper. Mix well and pour over the acorn squash.  Gently toss until the slices are completely coated.
  • Bake for 35-40 minutes or until lightly browned, flipping the slices halfway through (at about 18 minutes). Remove from the oven.
  • Place acorn squash on a tray or in a shallow dish and sprinkle the pomegranate arils, pepitas, and parsley on top. Serve warm.