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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.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Side Dish
Cuisine American, Mediterranean
Servings 6

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.
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