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

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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