Description

Roasted Acorn Squash with Pomegranate & Labneh is a delightful fall dish that marries sweet, nutty roasted squash with creamy labneh and vibrant pomegranate seeds. This easy-to-make recipe not only brings warmth and color to your dinner table but also impresses guests with its stunning presentation and delicious flavor. Perfect as a side dish or a main attraction, this meal promises to be a hit at any gathering.

Ingredients

Scale

1 medium acorn squash (about 1 lb)
2 tbsp extra virgin olive oil
1/2 cup fresh pomegranate seeds
1/2 cup labneh
1 tbsp honey
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Halve the acorn squash lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper.
Place cut-side down on a baking sheet and roast for 25-30 minutes until tender and golden brown.
In a small bowl, mix labneh with honey and set aside.
Flip the roasted squash cut-side up, then dollop labneh on top and sprinkle with pomegranate seeds.
Serve warm, drizzled with any remaining honey.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 half of acorn squash with toppings
Calories: 215
Sugar: 9g
Sodium: 75mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg

Keywords: - For added warmth, sprinkle cinnamon or nutmeg before roasting. - Swap pomegranate seeds for cranberries for a tart twist. - Store leftovers in an airtight container in the fridge for up to three days.