This Maple Acorn Squash with Pomegranate and Goat Cheese is a sweet and savory side dish that's perfect for Fall. The acorn squash is roasted with pure maple syrup, then topped with pomegranate seeds and crumbled goat cheese for serving.
- 1 acorn squash, halved, seeds removed, then cut into 1/2" slices
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup, plus more for serving
- sea salt and pepper, to taste
- 1/4 cup pomegranate arils
- 2 tablespoons pure crumbled goat cheese
- Preheat oven to 400°. Prepare a large baking sheet with parchment paper.
- In a large bowl, toss the acorn squash slices with olive oil and maple syrup. Season with sea salt and pepper.
- Spread out evenly in a single layer on the baking sheet so the slices are not overlapping so they have space to roast. Bake for 30-35 minutes, flipping halfway, until squash is tender. You can bake it a little longer if you want it to be more caramelized with a slight crisp on the edges.
- Place the roasted squash on a serving dish. Drizzle with a little more maple syrup (optional). Top with pomegranate arils and crumbled goat cheese.
- Serve and enjoy!
You can eat the acorn squash skin, since it gets soft while roasting. If you prefer not to eat the skin, no need to peel it before baking it. Just remove the skin after it's roasted, it will peel off easily.