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.