Roasted Acorn Squash with Pomegranate Gremolata

by Grace Bonney

You know when you have an Internet friend you really hope will be just as amazing in person? Well, when it comes to Gaby Dalkin of , she is every bit as fantastic in person as I hoped. I got the chance to interview Gaby on my radio show earlier this year and have been happily following her blog for fall recipes all season. She reached out a few weeks ago to share some modern spins on Halloween recipes and I happily jumped at the chance to have some more fall weather eats on the site. So, I’m going to hand the mic over to Gaby! xo, grace

Don’t get me wrong, I love being a California girl. I love experiencing about 11.5 months of summer and wearing flip flops year-round. But every year, right around now, I get to a place when I’m a little bit over these 75 degree temperatures and seriously craving fall. And while it certainly doesn’t feel like it here in LA, I’m doing my best to make it feel like fall in my kitchen! Acorn Squash with a Pomegranate Gremolata is one of my latest creations and I can promise you that it will be on regular rotation for the next few months. While it would work with any squash, I’m particularly fond of acorn squash – mostly because I think it’s pretty! But also because it has the perfect amount of sweetness. Top it with an herb gremolata spiked with pomegranate seeds and it’s an explosion of different textures on the plate, and honestly, who can say no to that?!

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Click through for the full recipe after the jump!

Roasted Acorn Squash with Pomegranate Gremolata


For the Squash

-3 acorn squash, about 1 pound each
-1 teaspoon red pepper flakes
-Kosher salt
-Freshly cracked black pepper
-3 tablespoons olive oil

For the Gremolata

-1/2 cup chopped fresh flat-leaf parsley
-2 tablespoons olive oil
-2 teaspoons finely grated Meyer lemon zest
-2 garlic cloves, minced
-1 tablespoon finely chopped shallot
-1/4 cup pomegranate seeds
-Maldon sea salt
-Freshly cracked black pepper


For the Squash

1. Pre-heat the oven to 425 degrees F.

2. Carefully split the squash in half, top to bottom, and then scrape out the seeds with a spoon. Place the halved squash on a cutting board, cut side up, and cut each half into large wedges.

3. Transfer the wedges onto a parchment lined baking sheet. Drizzle with olive oil and sprinkle with the red pepper flakes, salt and pepper. Transfer the baking sheet into the oven and bake for 30-35 minutes until the squash is starting to caramelize around the edges and it’s fork tender.

For the Gremolata

1. Toss together the parsley, olive oil, lemon zest, garlic and shallots. Season with salt and pepper as needed and sprinkle the pomegranate seeds on top.

2. Serve on top of the acorn squash as needed.

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