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+ servings

Roasted Acorn Squash with Pomegranate and Pumpkin Seeds

by Jennifer
  • 1 acorn squash, halved, seeds removed, do not peel
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon sea salt
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons pumpkin seeds
  • Preheat oven to 400℉. Slice acorn squash halves into wedges 1/2-inch at the thick side. Arrange on a sheet pan lined with parchment paper.
  • Place coconut oil, maple syrup, and cinnamon in a small bowl. Warm in microwave 30 seconds on 50% power. Brush mixture on squash wedges.
  • Sprinkle with salt and bake for 20 minutes, until squash is soft and golden.
  • Remove from oven and scatter pomegranate and pumpkin seeds over squash.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!