Roasted Acorn Squash with Roquefort + Pomegranate Seeds

Everyone knows the best part about the holidays are the sides… and the cookies, of course. This roasted acorn squash recipe is chic, easy to make and absolutely delicious. Whether you’re cooking for you and your forever plus one or contributing to the annual family spread, this side will disappear the moment it hits the table.

If you’re feeding a group larger than 4 guests, I recommend doubling the recipe. Other than that, everything you need to know is one scroll away. Cheers!

Ingredients ⁣

✨ 1 medium acorn squash, sliced in 1/2 inch rounds ⁣

✨ 4 garlic cloves, crushed ⁣

✨ 4-5 sage leaves ⁣

✨ 2 tablespoons olive oil ⁣

✨ 1 teaspoon sea salt ⁣

✨ 1 teaspoon cracked black pepper ⁣

✨ 1/4 cup pomegranate seeds ⁣

✨ 1/4 cup crumbled Roquefort cheese

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Directions ⁣

1. Preheat the oven to 350 degrees. ⁣

2. Arrange sliced squash, garlic and sage in a single layer on an aluminum-lined baking sheet. Drizzle with olive oil and season with salt and pepper. ⁣

3. Roast for 40-50 minutes, until the squash is fork tender. ⁣

4. Garnish with pomegranate seeds and Roquefort cheese.

That’s all, folks! I hope you enjoy this beautiful side.

xo,

Melissa