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Roasted acorn squash gets brushed with a sweet, sticky Asian glaze and topped with pomegranate and sesame seeds.
Have you gotten in a rut with your holiday side dishes? Do you feel like you always make the "same old-same old"? Maybe you just want to make your table sparkle with deliciousness or for your guests to gasp with delight I mean, I'm not trying to steal the show from the turkey or anything like that... no, nothing like that, I'm just thinking that you, along with everyone else, are going to LOVE this new twist on an old faithful friend, the humble acorn squash.
Acorn squash is usually cut in wedges or quarters and filled or brushed with some kind of buttery, sweet, heavenly concoction. Don't get me wrong, I love this way of preparing and enjoying this seasonal veggie, it's just that I've had one variation or another of this for as long as I can remember. This time I wanted something a bit different, something a bit more, unique, fun and flavorful.
Have you ever noticed the beautiful ruffles that an acorn squash has? Maybe not, cause when you slice it in the traditional manner; in wedges, quarters or halves, the lovely pattern of this squash is undetectable, it's sort of, what I call incognito. But just flip it on its side and slice it crossways- wow! little slices of artwork are unveiled with each stroke of the knife!
I roasted these fun, ruffly slices of squash with olive oil, crushed coriander, sea salt, pepper and a bit of brown sugar until tender and beginning to caramelize. A quick brush with a sweet, sticky Asian glaze and back in the oven they went till they're were done to perfection. A scatter of fresh herbs, pomegranate seeds, and yummy brown-butter toasted sesame seeds is the crowning glory.
Have I convinced you to get out of that rut? Whether it's for a holiday dinner, a Fall gathering of friends or even an everyday, weeknight meal, make the menu dazzling with this healthy, vibrant vegetable side.
- 1 large or 2 small acorn squash
- 3 tablespoons extra virgin olive oil
- 3 tablespoons light brown sugar
- 1 teaspoon crushed coriander
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- 1 teaspoon seame oil
- 1 tablespoon hoisin sauce
- 2 tablespoon honey
- 2 teaspoons soy sauce
- Sriracha chili sauce
- Ingredients for the garnish:
- 2 tablespoons sesame seeds
- 1 teaspoon butter
- sea salt a pinch
- 2 tablespoons roughly chopped cilantro
- 2 green spring onions, thinly sliced
- 3 tablespoons pomegranate seeds*
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Instructions:
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Preheat oven to 400°F. Cover a sheet pan with aluminum foil and grease well with olive oil.
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Melt butter in a small sauté pan. Watch carefully and continue cooking until butter begins to brown and has a nutty aroma. Add sesame seeds at this point and stir continuously for another two minutes. Turn out onto several thicknesses of paper towel and allow to cool. Set aside for garnish.
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Cut acorn squash in half from top to bottom. With a tablespoon, scoop out seeds and stringy pulp.
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Lay squash, cut side down on cutting board and cut each half into approximately ⅓" slices.
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Combine oil, brown sugar, crushed coriander seed, sea salt and pepper in a large mixing bowl. Add squash and stir with a large spoon or use your hands to make sure squash is coated with oil mixture.
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Place sliced squash on prepared baking sheet, drizzle with any extra oil from the bowl.
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Roast squash for 15 minutes, then remove from oven and brush a small amount of glaze mixture over each piece of squash and finish roasting for 10 more minutes.
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Transfer squash slices to serving platter and scatter with green onions, cilantro, pomegranate seeds and brown butter sesame seeds.
Eri says
it;s like a work of art Chris
Sandra Lee says
To say that this is a rut breaker for my family is putting it mildly. I am game though!
Kim Garceau says
This looks like a lovely dish and it's so colorful!!!!
lena says
such a beautiful dish! cant stop admiring your pictures! scott really did a marvelous job, so had the chef!
Laura (Tutti Dolci) says
Gorgeous side dish, Chris! I love these flavors!
Pam says
It looks so pretty and delicious! Perfect for the holidays.
Amelia says
Hi, very beautiful dish. Something new to me but it sure look very appetizing. Love the beautiful ruffles of the squash.
Excellent pictures! Good job.
Have a nice week ahead.
France@beyondthepeel says
I love the twist on this one. It'sso great to see squash recipes that are original. It seems like everything with squash has been done before. I guess not!!!
Chatty Crone says
That is a beautiful dish for the holidays - sandie
Kitchen Riffs says
Such a great way to use pomegranate, which I'll bet many of us use way too little. Great combo of flavors you're rocking here too. I actually don't make my acorn squash the "traditional" way that often (now you've got me hungry for that!), but usually treat it much like you're using it in this recipe. Really nice - I should give this a try. Thanks.
Inside a British Mum's Kitchen says
GREAT photos! and delicious recipe - I love all the beautiful colors together and I can only imagine the taste!! thank you for you comment regarding Sandy, everyones support meant so much to us 🙂
Mary x
Jennifer@ Peanut Butter and Peppers says
Wow! Your acorn squash looks so pretty! I love the pomegranate seeds on it! I have both sitting on my counter! Another dish of yours I have to make!!
Nami | Just One Cookbook says
My gosh your picture of the food is so appealing! The pomegranate definitely adds the accent to the dish and so pretty! The way you cut makes the squash look like flower. Looking so delicious and holiday like!
The Café Sucré Farine says
Vickie, the skin of the squash becomes very tender as it roasts and is edible but if you don't care for it, it easily peels of like a long ruffle.
Angie's Recipes says
This looks so good and pretty! Better than any roasted squash I saw on the food magazines!
Vicki Bensinger says
What a lovely dish and so holiday-like. I've never eaten the skin of an acorn squash but I'm assuming when cut this way you would - is that correct?
Anonymous says
Dont eat the skin
Shu Han says
the pomegranate seeds look gorgeous against the squash, like little drops of ruby! great ideas again, and yes indeed, I have gotten into a bit of a rut lately, so this comes at a perfect time!
Tricia @ saving room for dessert says
Yes ... yes ... yes and yes! This is really beautiful but my family would hold a mutiny if I didn't make the same old, same old ... casseroles 🙂 But I can make this for myself another time! Beautiful.
Hotly Spiced says
The way you have cut this squash really does make it look very pretty. I haven't found that kind of squash here in Sydney xx
Claire @ Claire K Creations says
What a beautiful dish Chris! I don't think I've ever seen acorn squash here but I'll keep my eye out for them. The photo is stunning!
scrambledhenfruit says
This is beautiful! The pomegranate arils look like jewels. 🙂 I love the scalloped edges- I've never thought of cutting it like this!
Blond Duck says
i just bought a acorn squash to try for the first time! This sounds great!
Hovkonditorn says
What a lovely dish and the colors are beautiful! Have a great day!
Sue/the view from great island says
You have this reader gasping with delight! The colors in the dish, and photos are stunning, I wouldn't have thought to combine these flavors, either---great recipe Chris!
twodogsinthekitchen says
I agree, if you cut it how you did it's a pretty and unique pattern. These are so colorful, it reminds me of a Christmas dish for sure. Great job!