Maple Roasted Acorn Squash with Pomegranate and Tahini
An easy Mediterranean vegan side dish, this roasted acorn squash with pomegranate is drizzled with creamy maple tahini and pomegranate molasses.
Servings: 8 servings
Calories: 463kcal
Cost: $5
Equipment
Ingredients
Acorn Squash
- 2 acorn squash cut into wedges and seeds removed
- ½ cup maple syrup
- 2 teaspoon cinnamon
- 2 tablespoons olive oil for drizzling
- ½ teaspoon Kosher salt
Maple Tahini Sauce
- ½ cup tahini
- ¼-1/2 cup warm water
- 1 tablespoon maple syrup
Garnish
- ½ cup pomegranate seeds
- ¼ cup pomegranate molasses
- 1 lemon cut into wedges
- Fresh parsley or cilantro chopped
Instructions
- 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.
Video
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.
Notes
Depending how thick the squash wedges are, cooking time may take longer. The squash is ready when you can easily pierce the flesh with a knife and if comes out easily.
Acorn squash peel is completely edible but is thick.
The maple tahini sauce can be made ahead of time up to 3 days in advance. It will thicken in the fridge, so whisk in more warm water until creamy.
Nutrition
Calories: 463kcal | Carbohydrates: 78g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 37mg | Potassium: 1849mg | Fiber: 10g | Sugar: 35g | Vitamin A: 6178IU | Vitamin C: 73mg | Calcium: 201mg | Iron: 4mg