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Jeweled Acorn Squash

I’m pretty obsessed with winter squashes in the cooler months of the year. This acorn squash recipe is great side dish or appetizer for entertaining guests! The flesh is mild, sweet and nutty. Once roasted, add the “jewel” toppings for bursts of flavor and crunch.



  • 1 acorn squash
  • 2 tbsp of melted unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp is coconut sugar or brown sugar if you prefer
  • Pinches of cayenne pepper salt & pepper

To Serve:

  • 1-2 tbsp fresh thyme stems removed
  • 1 cup pomegranate seeds
  • 1/2 cup crushed pistachios


  • Preheat oven to 400 F. Line a baking sheet with tinfoil.
  • Halve squash with a sturdy knife, scoop out seeds/pulp, and then slice into ribbons.
  • In a small bowl combine melted butter, olive oil, coconut sugar, cayenne pepper, salt & pepper.
  • Brush the liquid mixture over the squash pieces and arrange onto the baking sheet.
  • Bake for 25 minutes.
  • Finish: arrange cooked squash on a plate. Top generously with fresh thyme, pomegranate seeds and crushed pistachios. Serve immediately


Cooks note: Swap out coconut sugar for your preferred type if you prefer.