Stuffed acorn squash is a great holiday side dish and is super easy to make. I literally came up with this idea a couple hours before we headed to my in-laws for our Thsnksgiving dinner. I had made a huge salad to bring with me but I felt like it wasn’t enough. So I looked at my produce and saw acorn squash, sweet potatoes and pomegranates. And I thought what an amazing combo for a fall/winter holiday side dish. Anything that has to do with squash and this seasons fruits, you cannot really go wrong with.
By adding cinnamon and pomegranates to this little side dish, it will not only taste amazing but it will smell and look great as well! The intense fragrance of the cinnamon and the beautiful red color of the pomegranates makes this stuffed acorn squash just perfect. I love the sweetness and softness from the acorn squash and sweet potatoes combined with the tart crunchiness of the pomegranates.
Although this recipe is super easy to make, it is a little time consuming. The acorn squash and the sweet potatoes need to bake for 45 minutes and you need another 15 to 20 minutes to deseed the pomegranates. The good news is you can cut down some time by preparing the pomegranates the day before and by cutting the sweet potatoes and removing the seeds from the inside of the acorn squash. This will save you a lot of time and all you would have to do is season and bake them which should only take a total of 50 minutes. Or even if you don’t deseed your pomegranates a day ahead you can do it while the acorn squash and sweet potatoes are baking in the oven.