Delicious Roasted Acorn Squash Recipe

Roasted acorn squash, bathed in a sweet and spicy buttery sauce, adorned with toasted pumpkin seeds, pomegranate arils, and orange zest, makes a stunning and delectable holiday side dish!


– Acorn squash – Brown sugar – Orange – Butter – Ground cinnamon – Ground ginger – Smoked paprika – Chili powder

Cut the squash in half lengthwise and scoop out the seeds. Cut the squash into half inch slices.

Step 1

Melt the butter in a small bowl. Add 4 Tablespoons brown sugar, the juice from the orange, cinnamon, ground ginger, smoked paprika, and chili powder.

Step 2

Place the pan in the oven and bake the roasted acorn squash for 12 to 15 minutes, until fork tender.

Step 3

Place the pumpkin seeds in a small bowl and drizzle with the olive oil. Add the salt, pepper, smoked paprika, and the pinch of cayenne (if using) and toss to coat.

Step 4

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