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Roasted Acorn Squash with Pomegranate and Pistachios

gratefulgrazer.com
serves 4
Ingredients

  • 1 peeled and cored acorn squash sliced into half rings
  • 2 tablespoons grapeseed oil or cooking oil of choice
  • 1 tablespoon cumin
  • salt and pepper to taste
  • ½ cup pomegranate arils arils from about ½ small pomegranate
  • ¼ cup shelled pistachios roughly chopped


Picture
Preparation
  • Preheat oven to 400º F and prepare a baking sheet. Combine squash, oil, cumin, and salt and pepper in a large mixing bowl and then spread mixture on baking sheet. Place on center rack of oven and bake until squash is tender and golden brown, about 30 minutes.
  • Remove baking sheet from oven, transfer squash to serving dish, and sprinkle with pomegranate arils and chopped pistachios before serving.
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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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