Roasted Gold Acorn Squash with Arugula

Finally, the temperature is cooling down in Southern California.  Phew….I thought the summer would never end!  It’s time to bring out the light sweaters and Autumn ingredients.  Some of my all time favorite Fall ingredients are on this plate, Gold Acorn Squash, Arugula and Pomegranate!  Nice and simple.  This dish is not just only a gorgeous to look at, but also delightful to the palates.



I love to keep the flavors nice and clean in this recipe so that you can taste each ingredient.  When the fruit and vegetable you use are in season, they taste the best!  In my opinion, the best way to prepare them is to keep it simple.  Therefore, I roasted these gold acorn squashes with just a little brown sugar, salt, pepper and oil to bring out it’s natural sweetness and slightly nutty flavor.  After roasting, it is tender, creamy and oh so satisfying!  The soft and tender squash is resting in a bed of crisp and peppery arugula, sprinkle with the crunchy, sweet and tart pomegranate seeds on top. Each bite is heavenly.  




Here’s how I prepare this dish, follow me to the kitchen!

1) & 2)  Preheat oven to 400F degree. Wash and pad dry the gold acorn. Cut them into 1/2-inch thick slices and remove seeds.

3) Place on two large sheet pan and drizzle with grapeseed oil.



4) In a small bowl, mix the brown sugar, salt and pepper together. Sprinkle over the acorn squash slices. Gently toss with your hands to evenly distribute the seasonings.

5) Roast the acorn squash for 10 minutes, then flip the squash and rotate the baking pans. Bake for another 10 minutes, or until squash is golden brown on the edges and tendered. Remove from heat and let cool slightly.

6) In a large bowl, toss all the salad ingredients together. Taste and adjust flavor to your own preference.  To assemble:  On a large serving platter, place the arugula salad on the bottom and top with roasted gold acorn squash. Enjoy!



Nice and simple, isn't it?  This dish is perfect for your upcoming Thanksgiving gathering.  You can serve it as an appetizer, or as a side dish.  It’s elegant enough to impressed your guests and super easy to prepare, in other words, a very host friendly dish!  I hope you’ll give this recipe a try.  I’m sure your friends and family will fall in love with it just after trying a bite. Stay warm and wish you all a happy gathering. 




Roasted Gold Acorn Squash with Arugula Salad:
Ingredients for the Roasted Gold Acorn:
2 medium Gold Acorn, about 1 pound each
1 tablespoon grapeseed oil
1 tablespoon brown sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Ingredients for the Arugula Salad:
4 cups organic baby arugula
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
kosher salt and pepper to taste
1/4 cup pomegranate seeds

To prepare the Roasted Gold Acorn:
Preheat oven to 400F degree. Wash and pad dry the gold acorn. Cut them into 1/2-inch thick slices. Place on two large sheet pan and drizzle with grapeseed oil.

In a small bowl, mix the brown sugar, salt and pepper together. Sprinkle over the acorn squash slices. Gently toss with your hands to evenly distribute the seasonings.

Roast the acorn squash for 10 minutes, then flip the squash and rotate the baking pans. Bake for another 10 minutes, or until squash is golden brown on the edges and tendered. Remove from heat and let cool slightly.

To prepare the Arugula salad:
In a large bowl, toss all the ingredients together. Taste and adjust flavor to your own preference.

To assemble:
In a large serving platter, place the arugula salad on the bottom and top with roasted gold acorn squash. Enjoy.