To make cutting acorn squash easier, place a kitchen towel on your cutting board to keep the squash from slipping. Pair these tender wedges with pork tenderloin, pan-seared fish, or your favorite roast chicken.

Karen Rankin
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

Yield:
Serves 4 (serving size: 4 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut a 2-lb. acorn squash into 16 wedges; discard seeds. Place on a baking sheet. Spray with cooking spray; sprinkle with 3/8 tsp. kosher salt and 1/2 tsp. black pepper. Roast at 450°F 20 minutes. Whisk together sherry vinegar, olive oil, canola oil, Dijon mustard, 1/4 tsp. kosher salt, and 1/2 tsp. black pepper. Top squash with vinaigrette, pomegranate arils, and fresh thyme.

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Nutrition Facts

188 calories; fat 11g; saturated fat 1g; protein 2g; carbohydrates 23g; fiber 4g; sugars 7g; sodium 336mg.
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