Roasted Acorn Squash with Pomegranate & Labneh
Roasted Acorn Squash with Pomegranate & Labneh is a stunning autumn dish that beautifully marries sweet and savory flavors. The caramelized acorn squash, drizzled with extra virgin olive oil, is topped with creamy labneh and vibrant pomegranate seeds, creating a feast for both the eyes and palate. Perfect for holiday gatherings or cozy dinners, this recipe is simple to prepare yet impressive enough to wow your guests. Indulge in this seasonal delight that warms the heart and tantalizes the taste buds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium acorn squash (about 1 pound)
- 1 cup pomegranate seeds
- 1/2 cup labneh (or Greek yogurt)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Halve the acorn squash lengthwise and scoop out the seeds. Brush cut sides with olive oil and season with salt and pepper.
- Place squash cut-side down on the prepared baking sheet and roast for 25-30 minutes until tender.
- In a bowl, combine pomegranate seeds and labneh.
- Once roasted, flip the squash cut-side up. Spoon the labneh mixture into each half, topping with additional pomegranate seeds.
- Serve warm, drizzled with extra olive oil if desired.
Nutrition
- Serving Size: 1 half of roasted acorn squash (200g)
- Calories: 280
- Sugar: 12g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg