Winter Squash and Pomegranate
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Healthy, because
Even smarter
This winter squash dish is packed with fiber as well as antioxidants from the pomegranates, which help protect the body's cells against free radical damage.
This makes a delicious fall starter or light lunch with the addition of grilled chicken or tofu.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 medium Acorn squash (approx.3 lbs, peeled if desired, cut into 1)
- 1 clove garlic cloves (pressed)
- ¼ cup olive oil
- ½ pomegranate (seeds)
- 2 Tbsps Sunflower seed
- ½ handful mint
Preparation steps
1.
Preheat the oven to 400°F.
2.
Mix the squash wedges with the garlic, olive oil, salt and ground black pepper and arrange on a baking tray. Bake in the oven for 35-45 minutes until the squash is soft, turning once or twice during cooking.
3.
Transfer the squash to a plate and scatter the pomegranate seeds and sunflower seeds over. Sprinkle with coarse sea salt and serve garnished with mint. Goes wonderfully with lamb dishes or grilled steak.
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