These stuffed acorn squash were so much more filling than we expected! You could definitely serve this as lunch alongside some minestrone soup and be completely stuffed and satisfied. We originally made these as a side dish to salmon and green beans. It’s a quick dish to put together. You simply have to slice the squash in half, scoop out the seeds, fill the center, and roast. And, it’s definitely worth the almost 40 minute wait for them roast. The butter and brown sugar act as a glaze for the walnuts and pomegranate seeds and the result is both a sweet and crunchy side. If you’d like to make this vegan, omit the butter and use olive oil.

Ingredients:

• 3 acorn squash, cut in half
• 2 tablespoons crushed walnuts, per half acorn squash
• 2 tablespoons pomegranate seeds, per half acorn squash
• 1/2 tablespoon butter, per half acorn squash
• 1 teaspoon light brown sugar, per half acorn squash

Method of Preparation:

1. Preheat oven to 375F.
2. Slice the squash in half and, using a metal spoon, scoop out the seeds from the center.
3. Add in the center of each squash, the walnuts, pomegranate seeds, butter, and sugar.
4. Place squash on a foil-lined baking sheet into the preheated oven and cook for about 35-40 minutes. The squash is done when a fork easily pierces through the flesh.

NOTE: Buy 1 acorn squash and you’ll have a side dish/meal for 2.

Serves 6.

Enjoy!