If you’re looking for a fall side dish that tastes as beautiful as it looks, this Roasted Acorn Squash with Pomegranate Molasses and Honey is the one. The squash gets perfectly caramelized in the oven alongside sweet red onions, then it’s finished with a sticky-tangy glaze that makes every bite irresistible. Topped with crunchy pistachios and fresh pomegranate arils, it strikes that ideal balance of sweet, savory, and bright. It’s simple enough for a weeknight dinner but impressive enough for any holiday table and it brings all the cozy fall flavors in one stunning dish.
Roasted Acorn Squash with Pomegranate Molasses, Honey, Pistachios & Pomegranate
This Roasted Acorn Squash with Pomegranate Molasses and Honey is a cozy, caramelized fall side dish that’s equal parts sweet, tangy, and savory. Roasted with red onion and finished with pistachios and pomegranate arils, it’s simple to make yet feels special enough for any holiday or weeknight table.
Ingredients
- 1 acorn squash halved, seeded, and sliced into wedges
- 1 large red onion cut into thick wedges
- 2 tbsp olive oil
- kosher salt
- 3 tbsp pomegranate molasses
- 1 tsp honey
- 1/4 cup pistachios roughly chopped
- 1/4 cup pomegranate arils
Instructions
- Preheat your oven to 425°. Slice the acorn squash into even wedges and cut the red onion into chunks. Place both on a baking sheet and drizzle with olive oil and season generously with salt, then toss to coat.
- Spread everything out in a single layer. Roast for 30 minutes, or until the edges begin to brown and the squash starts to soften.
- Remove the tray from the oven and flip the squash pieces. Drizzle the squash and onions with pomegranate molasses and honey, letting it naturally pool and caramelize. Return to the oven for 20 more minutes, until the squash is deeply caramelized, sticky, and tender.
- Transfer to a serving plate. Top with chopped pistachios and a handful of pomegranate arils for crunch and brightness. Serve immediately.