parmesan acorn squash with pomegranate honey___________________________Simple and savory roasted acorn squash drizzled with a dark and dreamy pomegranate-infused honey.
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.