Heat 1 teaspoon of olive oil in a small skillet over medium high heat. Spread on a baking pan and bake for 3 to 5 minutes at 400 degrees until just slightly toasted. Add the salt, pepper, smoked paprika, and the pinch of cayenne (if using) and toss to coat.
Place the pumpkin seeds in a small bowl and drizzle with the olive oil. Place the pan in the oven and bake the roasted acorn squash for 12 to 15 minutes, until fork tender. Sprinkle the remaining 2 Tablespoons of brown sugar over the top. Stir to combine and spoon over the squash slices. Add 4 Tablespoons brown sugar, the juice from the orange, cinnamon, ground ginger, smoked paprika, and chili powder. (You can save the seeds for toasting check the notes.) Lay the squash slices on the cookie sheet. Cut the squash in half lengthwise and scoop out the seeds. Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Preheat the oven to 400 degrees farenheit. Pumpkin seeds (or seeds from the squash).What I love about this dish is that while it may seem fancy in appearance, it’s actually made from simple ingredients most of which you probably already have on hand.Īnd while the presentation is sure to impress, the sweet and smoky flavors on their own will be enough to wow your guests! Ingredients for Roasted Acorn Squash If you’re looking for a truly one of a kind dish to share during the holidays, this roasted acorn squash is just what you need. Sliced acorn squash is oven roasted in a sweet and spicy buttery sauce, then topped with toasted pumpkin seeds, pomegranate arils, and orange zest for a holiday table showstopper!įor more delicious holiday side dish recipes, be sure to check out my Instant Pot Glazed Carrots, Loaded Cheesy Potato Casserole, and Barbecue Green Beans. This Roasted Acorn Squash is a beautiful and delicious side dish.
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