Roasted Squash and Chestnuts with Pomegranate Seeds and Maple Balsamic Sauce

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Roasted Squash and Chestnuts with Pomegranate Seeds and Maple Balsamic Sauce could be a tremendous recipe to try. This recipe serves 4 and costs $1.71 per serving. One portion of this dish contains about 1g of protein, 14g of fat, and a total of 285 calories. A couple people made this recipe, and 55 would say it hit the spot. A mixture of acorn squash, pomegranate seeds, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by The Vintage Mixer. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. If you like this recipe, you might also like recipes such as Roasted Squash with Chestnuts and Pomegranate, Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas, and Roasted Cauliflower and Winter Squash Salad with Arugulan and Pomegranate Seeds.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425 degrees. Trim ends of acorn squash and cut in half through the stem end. Scrape out seeds and place squash cut side down on a cutting board (do not peel). Cut halves crosswise into 1/2-inch slices. Slice chestnuts in half and set aside. Place squash on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 minutes then add in the chestnuts and bake for additional 10-15 minutes or until squash is done but not mushy (edges will be brown and almost caramelized).Meanwhile, pour the balsamic vinegar and maple syrup into a small sauce pan, simmer until reduced by a third, about 15-20 minutes.Slice pomegranate in half and dig out seeds. Soak seeds and peel in water to get rid of the excess white peel from the inside. Rinse the seeds and set aside. Add half of the pomegranate seeds to the maple balsamic sauce. Transfer squash and chestnuts to a serving platter, drizzle with maple balsamic sauce then garnish with the extra pomegranate seeds.

 

Step by step:

1. Preheat oven to 425 degrees. Trim ends of acorn squash and cut in half through the stem end. Scrape out seeds and place squash cut side down on a cutting board (do not peel).

2. Cut halves crosswise into 1/2-inch slices. Slice chestnuts in half and set aside.

3. Place squash on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.

4. Bake for 15 minutes then add in the chestnuts and bake for additional 10-15 minutes or until squash is done but not mushy (edges will be brown and almost caramelized).Meanwhile, pour the balsamic vinegar and maple syrup into a small sauce pan, simmer until reduced by a third, about 15-20 minutes.Slice pomegranate in half and dig out seeds. Soak seeds and peel in water to get rid of the excess white peel from the inside. Rinse the seeds and set aside.

5. Add half of the pomegranate seeds to the maple balsamic sauce.

6. Transfer squash and chestnuts to a serving platter, drizzle with maple balsamic sauce then garnish with the extra pomegranate seeds.

Nutrition Information:

covered percent of daily need