Caramelized Acorn Squash with Walnut & Pomegranate Gremolata

We are steadily approaching the 2018 holiday season! And that means, it’s time to start compiling our holiday side dishes for all of the festive gatherings coming our way. I simply cannot wait. And I’d say this caramelized acorn squash with walnut & pomegranate gremolata will keep things extra exciting this year.

Caramelized Acorn Squash

Caramelized Acorn Squash

I’ve got a fair share of favorite holiday side dishes, from baked mac & cheese to cornbread muffins and italian sausage stuffing. I wanted to add a vegetable dish to the mix for something light and full of flavor.

I give you…caramelized acorn squash with the most festive, and flavorful, topping! Gremolata, if you’ve never heard of it, is a chopped herb condiment. You’ll usually find notes of garlic, lemon zest, and anchovies. For my fall version, I’ve rounded out the flavors and made it a little sweeter by adding fresh oregano, toasted walnuts, and pomegranate seeds.

Caramelized Acorn Squash

The squash itself is simple to make. You’ll first reduce a mixture of cider, honey, and soy sauce down until it’s syrupy. This glaze will coat the squash as it roasts, creating a velvety finish as it caramelizes.

It’s very fresh, yet rich at the same time. Then, the gremolata gets sprinkled (very generously) over top to add a textural element that brings it all together.

Keep this one in your pockets, everyone! I’d say it’ll sure look good on your Thanksgiving table. Enjoy!


Caramelized Acorn Squash with Walnut & Pomegranate Gremolata

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sweet, rich caramelized acorn squash with a vibrant walnut & pomegranate gremolata

serves: 6

  • Author: Kayla Howey



Caramelized Acorn Squash

  • 1 cup apple cider
  • ¼ cup honey
  • 2 tbsp soy sauce
  • 1 sprig rosemary
  • 2 small acorn squash, peeled, seeded, and quartered
  • (about 2 ½ lbs once peeled and seeded)
  • ¼ cup vegetable oil
  • kosher salt, as needed.

Walnut & Pomegranate Gremolata

  • 1 cup parsley leaves, chopped
  • 1 tbsp oregano leaves, chopped
  • 1 lemon, zested and juiced
  • ½ cup toasted walnuts, chopped
  • ½ cup pomegranate seeds


Caramelized Acorn Squash

1. In a small saucepan, combine the apple cider, honey, soy sauce, and sprig of rosemary. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer for about 20 minutes until syrupy and glaze-like.

2. Meanwhile, preheat the oven to 425F.

3. Toss the acorn squash in a large bowl and drizzle in a light coating of oil.

4. Once the glaze has thickened, add it to the squash. Toss well. Spread the squash out onto a foil-lined sheet pan in one, even layer. Season the squash with a pinch of salt.

5. Roast for about 25 minutes, or until caramelized and tender.

6. Remove the squash from the oven and transfer to a platter. Spoon all of the glaze over top. Garnish with a generous amount of the walnut & pomegranate gremolata.

Walnut & Pomegranate Gremolata

1. In a small mixing bowl, combine the parsley, oregano, lemon zest, lemon juice, toasted walnuts, and pomegranate seeds.

2. Toss until well-mixed.

Caramelized Acorn Squash

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