parmesan acorn squash with pomegranate honey
For all you panic-stricken by the reality of Thanksgiving’s arrival in two days, I’ve got your back with an ultra simple side dish catered towards the procrastinating crowd.
Parmesan Acorn Squash with Pomegranate Honey is a dream of the last-minute host or hostess. For one, we’ve enlisted some cheese, so automatic victor there.
For two, acorn squash is the easiest of squashes to prepare since it involves no peeling and cuts significantly easier than butternut or pumpkin.
For three, the pomegranate honey is unique enough to raise a jaunty eyebrow and kick you in the balls with red pepper flakes but takes no more than a minute to mix. Time yourself. You’ll see I tell no lie.
For four, why would I lie to you about any of this anyway? I don’t get paid shit for FMG, so my only incentive is to share food I think you’ll enjoy.
Acorns Not for Squirrels
Like I said, acorn squash is far easier to slice than butternut, so no pre-cooking required unless you only own butter knifes. If that’s the case, you’re fucked. Sorry. Go buy a butcher’s knife.
My method of slicing acorn squash is as follows: cut off the top, then cut maybe 1/2 inch off the bottom, just enough to remove the nub. Stand the squash upright and slice directly down the center. Scoop out the seeds and guts, then lay on the cut side and begin chopping large half-moons sort of following the natural grooves of the gourd. You can slice chunks out of the half moons if you wish to expand the serving size.
For the seasoning, whisk together brown sugar, olive oil, dried oregano, dried basil, dried rosemary, and a pinch of salt and pepper. Toss the squash in the blend and lay on a greased or parchment-lined baking sheet (or two, if the one pan is too crowded). Roast for 15 minutes at 425 degrees.
Remove the pan from the oven and sprinkle parmesan evenly over the squash. Return to the oven for 10 more minutes until the cheese melts and crisps. I am a goon and tend to scrape all remaining parmesan off the baking sheet and shove it in my mouth. I love crispy cheese.
Honey Bunches of Poms
The pomegranate honey rolls up last. An easy trio of honey, pomegranate molasses, and red pepper flakes to a smack in the lips. Where to buy pomegranate molasses? I’ve seen it in the ethnic aisle of Whole Foods, but if you’ve a Middle Eastern grocery nearby, that’s also a good bet.
Drizzle all that good shit over the acorn squash and leave the rest in a small bowl for sauce connoisseurs to load up their individual servings. I added some pomegranate arils and fresh rosemary sprigs to my plate, for added color and fragrance, respectively. Butter toasted walnuts such as in the Shaved Broccoli and Kale Salad add some crunch, too, if you like a good snap in your teeth to counter the soft and sweet squash.
I always enjoy a good veggie-based appetizer to pair alongside a huge cheeseboard and crostini, and this one fits that profile beautifully. The cheese is pretty minimal by comparison and if you’re hosting anyone vegan you can definitely leave it off if you wish. The beautiful taste won’t be compromised without the parmesan.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
See the full 2021 Thanksgiving Menu and Guide Here!
Ingredients
- 2 acorn squash, sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp brown sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 cup grated parmesan cheese
- 1/3 cup honey
- 2 tbsp pomegranate molasses
- 1/4 tsp red pepper flakes, or to taste
- pomegranate arils, for serving
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Slice the acorn squash into large chunks. Skin on is totally okay.
- In a small bowl, whisk together the olive oil, brown sugar, oregano, basil, rosemary, and a pinch of salt and pepper. Toss the acorn squash in the marinade. Roast for 15 minutes.
- Remove the squash from the oven. Sprinkle with parmesan cheese. Roast an additional 10 minutes until the cheese melts and turns golden brown. Crispy cheese is the best, dudes.
- To make the pomegranate honey, fold the pomegranate molasses and red pepper flakes into the honey. When the squash is finished, drizzle honey over the slices and sprinkle with pomegranate arils.
