Ingredients
The following ingredients have 4 Servings
- 1 inch large acorn squash (washed and sliced into half moons, about 1/4- in thickness (leave the outer skin on))
- Olive oil
- Salt and pepper
- 1 recipe for arugula pesto
- Pomegranate seeds
Instruction
- Preheat oven to 425 °F
- Spread out sliced acorn squash onto a large baking sheet and drizzle with olive oil. Sprinkle salt and pepper on top then toss to coat.
- Roast in the oven for 30-35 minutes, or until squash is tender and softened.
- While the squash is still warm, place pesto on top the squash and sprinkle pomegranate seeds all over.
- Serve warm.
