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Serves 4 (serving size: 4 wedges)
To make cutting acorn squash easier, place a kitchen towel on your cutting board to keep the squash from slipping. Pair these tender wedges with pork tenderloin, pan-seared fish, or your favorite roast chicken.
Ingredients
- 2 pound acorn squash
- Cooking spray
- 3/8 teaspoon plus 1/4 tsp. kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
- 1 tablespoon canola oil
- 1 teaspoon Dijon mustard
- 1/2 cup pomegranate arils
- 1 tablespoon fresh thyme
Nutritional Information
- Calories 188
- Fat 11g
- Satfat 1g
- Unsatfat 10g
- Protein 2g
- Carbohydrate 23g
- Fiber 4g
- Sugars 7g
- Added sugars 0g
- Sodium 336mg
- Calcium 6% DV
- Potassium 14% DV
How to Make It
Cut a 2-lb. acorn squash into 16 wedges; discard seeds. Place on a baking sheet. Spray with cooking spray; sprinkle with 3/8 tsp. kosher salt and 1/2 tsp. black pepper. Roast at 450°F 20 minutes. Whisk together sherry vinegar, olive oil, canola oil, Dijon mustard, 1/4 tsp. kosher salt, and 1/2 tsp. Top squash with vinaigrette, pomegranate arils, and fresh thyme.
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