This roasted acorn squash with pomegranate may be one of my all time favorite vegan recipes to serve in the fall season! Maple and cinnamon are brushed onto wedges of acorn squash and roasted until tender and caramelized. Then the acorn squash wedges are topped with a sweet creamy maple tahini sauce, tart pomegranate molasses and fresh pomegranate seeds. This one is a true feast for both the eyes and palate.
Roasted Acorn Squash with Pomegranate
Roasted squash is one of my favorite side dishes to make in the fall and winter seasons. There is always parmesan roasted delicata squash on the menu as well as this roasted acorn squash with pomegranate.
The oven roasted acorn squash couldn’t be easier to make! Wedges of acorn squash are brushed with sweet maple syrup and cinnamon, creating a sweet and buttery flavor. Then once the squash is roasted, everything is drizzled with tart pomegranate molasses and a decadently creamy maple tahini sauce that is out of this world!
And for a pop of color and texture, pomegranate seeds and fresh herbs garnish the roasted acorn squash and round out the entire dish.
Why You’ll Love This Recipe
- This acorn squash recipe is completely vegan!
- This is a great recipe to make ahead and can be served warm or at room temperature.
- The maple tahini sauce is incredibly creamy and slightly sweet, you’ll want to drizzle it on top of everything! (Though, may I suggest, saving some for these apple borekas.
- Lots of layers of flavor! Between the sweet maple roasted squash to the tangy pomegranate molasses and the fresh pomegranate seeds, this squash recipe does not lack flavor!
Acorn Squash: You can either use acorn squash or kabocha squash which are both hearty winter squashes and will roast nicely with the maple syrup. Cut the squash into wedges and remove the seeds before roasting.
Maple Syrup: Use a good quality real maple syrup to really showcase it’s natural flavors. The maple syrup is brushed onto the squash and used to make the sweet creamy tahini sauce.
Cinnamon: A touch of cinnamon is sprinkled onto the squash with the maple syrup and gives the squash an earthy and comforting flavor.
Pomegranate Molasses: Used in Mediterranean cuisine, pomegranate molasses is reduced pomegranate juice that is thick like molasses and has a tart flavor. I often use pomegranate molasses on roasted carrots and drizzled on top of halloumi fries! The combination of the tart pomegranate molasses works really well with the sweet roasted squash and maple syrup.
Tahini: A sesame seed paste that can be found in the same aisle as almond butter or peanut butter in grocery stores. Usually, tahini sauce is made savory but is versatile enough to make sweet as well. A little maple syrup is added to the tahini sauce, creating a gorgeous slightly sweet and creamy sauce that is perfect to drizzle over roasted winter squash.
Pomegranate Seeds: Fresh pomegranate seeds are added as a garnish, giving the roasted squash a pop of color and texture.
Fresh Herbs: Use either chopped parsley or chopped cilantro to garnish the finished dish.
Season and Roast the Acorn Squash
- Pre-heat the oven to 400 degrees Fahrenheit and cut the acorn squash into wedges.
- Brush the acorn squash with maple syrup, cinnamon and a drizzle of olive oil.
- Roast the squash until the flesh is tender and caramelized and can be easily pierced with a knife, for about 40-45 minutes.
Make the Maple Tahini Sauce
- Add tahini and a few tablespoons of warm water and maple syrup to a small food processor and blend.
- As the tahini blends, it will thicken up, add more warm water until the consistency is pourable and creamy.
- Taste for seasoning and adjust as needed.
Garnish the Roasted Squash
- Once the squash is done roasting, transfer the wedges to a platter and drizzle with maple tahini sauce, pomegranate molasses and garnish with pomegranate seeds and fresh herbs.
Yes, acorn squash is edible but is a bit thick.
You do not need to peel or remove the skin from acorn squash. As the squash roasts, the pool softens slightly and is edible.
Acorn squash is hard, so use a sharp knife. Stabilize the squash on a cutting board and cut the squash in half, then in quarters and then into wedges. Discard the seeds before roasting.
Yes, you can either cut the squash ahead of time before roasting or roast the squash up to 1 day in advance. When ready to serve, place in a warm oven to heat through.
Similar Recipes to Try
- Pomegranate Roasted Vegetables with Tahini
- Apple Pomegranate Cranberry Sauce
- Roasted Eggplant with Tahini, Beets and Chickpeas
- Parmesan Brussels Sprouts with Pistachios
Maple Roasted Acorn Squash with Pomegranate and Tahini
- 2 acorn squash cut into wedges and seeds removed
- 1/2 cup maple syrup
- 2 teaspoon cinnamon
- 2 tablespoons olive oil for drizzling
- 1/2 teaspoon Kosher salt
Maple Tahini Sauce
- 1/2 cup tahini
- 1/4 cup pomegranate molasses
- 1/4-1/2 cup warm water
- 1 tablespoon maple syrup
- 1/2 cup pomegranate seeds
- 1 lemon cut into wedges
- Fresh parsley or cilantro chopped
- Preheat the oven to 400 degrees Fahrenheit and place the acorn squash wedges on a foil lined baking sheet.
- Brush the squash with maple syrup, cinnamon and salt and drizzle with olive oil and roast the squash for 40-45 minutes, until the squash is tender.
- While squash is roasting, make the maple tahini sauce. Add tahini, maple syrup and a few tablespoons of warm water to a small food processor and blend until smooth. Add more warm water as needed, until sauce is pourable and creamy.
- Once squash is done roasting, add the cooked acorn squash to a platter and drizzle with the maple tahini sauce and and drizzle with pomegranate molasses. Garnish the squash with pomegranate seeds and fresh herbs and serve with lemon wedges.