Roasted Acorn Squash Slices

I love summer squash – zucchini, yellow squash, pattipan and all their cousins. Stuffed, in ratatouille, grilled and even spiralized with pesto , they have a nice, clean taste.

Honestly though, winter squashes are a lot more interesting. From butternut squash layered into lasagna to stuffed Moroccan-style acorn squash halves, winter squash varieties have texture and flavor that keep me entranced through the months when fruit is sparse and I’ve long since tired of finding ways to make chard and other winter greens appealing. 

And now I’ve found a way to turn acorn squash into lovely slices that are elegant enough to put on a buffet table, but easy enough to make for weeknight dinners. 

The only trick to making these roasted acorn squash slices is cutting them without endangering yourself. If you’re as accident-prone as I am, microwave the trimmed whole squash for a few minutes to soften it slightly before cutting the slices. (Cut off the top and bottom, then microwave the squash for 3-4 minutes on high, then let it rest covered or in the microwave for another few minutes.) You still have to be careful, but it’s a lot easier than trying to halve it in its raw state.  

The flavor of the squash shines through, with a slightly sweet honey, maple syrup, and butter glaze. Ground cardamom provides an exotic hint of spiciness, and the pomegranate seeds and chopped pistachios offer a crunchy finish. 

Even with the microwaving to soften the squash before cutting, the preparation is a simple process – cut the squash, baste it with the glaze, roast it, and when it’s done, top with the pomegranate seeds and toasted, chopped pistachios.

I bought a whole pomegranate and pulled out the seeds; cutting the pomegranate in half, then submerging each half in a bowl of cold water and separating the seeds from the membrane that holds them to the skin. The seeds sink, while any membrane that dislodges will float. It is slightly tedious work, but not time consuming. My only caution is to cover up. Pomegranate juice stains, says the woman who foolishly wore a white t-shirt when seeding this pomegranate – lesson re-learned for the umpteenth time – arghhh! 

If you don’t have the time or inclination to seed a pomegranate by hand, the seeds are sold in small packages in the refrigerator section of some produce departments. In my area, Whole Foods and several other grocery stores carry them. If you live in an area with Middle Eastern stores, check there.  

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Roasted Acorn Squash Slices Yum

Roasted acorn squash slices glazed in a lightly scented and slightly sweet sauce and topped with pomegranate seeds and toasted, chopped pistachios. Elegant, but simple.

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

• 1 acorn squash
• 2 tablespoons melted unsalted butter
• 2 tablespoons orange juice & 1/4-1/2 teaspoon orange rind from 1 navel orange or similar
• 2 tablespoons maple syrup
• 1/4 teaspoon ground cardamom
• 1-2 pinches of salt
• Freshly ground pepper to taste
• 1/4 cup pomegranate seeds
• 1/4 cup toasted chopped pistachio nuts

Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients 1 acorn squash 2 tablespoons melted unsalted butter 2 tablespoons orange juice & 1/4-1/2 teaspoon orange rind from 1 navel orange or similar 2 tablespoons maple syrup 1/4 teaspoon ground cardamom 1-2 pinches of salt Freshly ground pepper to taste 1/4 cup pomegranate seeds 1/4 cup toasted chopped pistachio nuts

Instructions

1. Pre-heat the oven to 400 degrees F.
2. Slice the top and bottom off of the squash.
3. Optional step - microwave the squash for about 4 minutes on high, then let it sit in the microwave for a few minutes to cool down and soften slightly before cutting.
4. Cut the squash in half through the center, then turn a half on the flat side and cut half moon-shaped slices about 3/4-inch wide. repeat with the other half.
5. Mix the butter, orange juice, orange rind, maple syrup, ground cardamom, salt, and pepper.
6. Place the slices on a large baking sheet either lightly oiled or covered in parchment.
7. Brush half of the glaze on the slices.
8. Roast the slices for 15-20 minutes turning on the other side and brushing again with the glaze about halfway through, or about 25-30 minutes if you skipped the microwaving step.
9. After the slices are done, remove the tray from the oven and top with the pomegranate seeds and pistachio nuts before serving.

Recipe Notes

To remove seeds from a fresh pomegranate, after making sure that the juice (which stains) won't spray, cut the pomegranate in half and submerge a half into a bowl of cool water, breaking it open gently and removing the seeds. They will fall into the water and you can scoop them up and place them on a paper towel to dry before using.

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