I just LOVE Christmas.
The tree is finally up with all my favorite ornaments, the Christmas music is on full blast (all. day. every. day.) and the holiday calendar is officially booked solid until after New Years. Trust me, this is not a BAD thing. I legit look forward to all the parties and sparkling cocktails and cookie decorating and that moment when I realize I probably should have hit the gym a few more times this month, but hey it’s the holidays so who cares! Well yes of course I care, BUT Christmas really does only come once a year and you just aren’t human if you can’t enjoy it. With pie. Lots of pie.
There I said it.
The other thing I get SOO excited about this time of year is planning the delicious holiday menu! Hey it’s the little things, right? Cranberry glazed pork tenderloin, roasted green beans with caramelized shallots and almonds, butternut squash with rosemary and sage, sweet cranberry sauce, maple pecan pie…..do I really need to go on? 
Literally.
Doesn’t it look absolutely delicious??
This took little to no time to throw together and would make a gorgeous side dish on your Christmas dinner table! Oh and don’t get me started on how amazing this makes your kitchen smell, that alone should make you run out out to the store immediately and make this tonight. It’s also much healthier than your traditional holiday dishes which keeps a nice balance of food next to the buttered sweet rolls and Grandma’s pumpkin pie.
There I go with the pie again….um is it lunch time yet?
If you’ve never cut acorn squash before it’s reeeeally simple. Just rinse your squash, slice them in half through the stem (this takes some strength so be careful and use your sharpest knife) and scoop out all the seeds and flesh. Then slice along the natural ridges (about a half inch to an inch thick depending on the size of your squash) then throw the slices into a large bowl. Toss the squash with the sliced shallots, a little olive oil and salt and pepper. Then just place them on two baking sheets to roast for about a half hour (turning halfway through). The squash come out with this gorgeous caramelized coloring and trust me you’ll want to eat them immediately. Just place the squash slices on a platter and drizzle with the glaze that you’ll make while they’re roasting. Top with pomegranates, toasted pine nuts and mint and your side dish is ready for the table!
Happy Holidays!
- 4 to 5 acorn squash
- 4 shallots, sliced
- 3 Tbsp olive oil
- ½ tsp. sea salt
- ¼ tsp. ground pepper
- ½ cup honey
- ½ cup apple cider vinegar
- Pinch of sea salt
- ½ cup pomegranate seeds
- ¼ cup pine nuts, toasted
- ¼ cup fresh mint, chopped
- Preheat oven to 400 degrees F.
- Slice acorn squash in half through the stem and scoop out all the seeds and flesh. Then slice along the natural ridges (about a half inch to an inch thick depending on the size of your squash) and throw the slices into a large bowl. Toss with shallots, olive oil and salt and pepper and mix well until squash are evenly coated.
- Divide squash onto two prepared baking sheets and roast in the oven for about 30 to 40 minutes, turning each piece over and rotating pans halfway through, until squash are tender and caramelized. Transfer to a serving platter.
- While squash are roasting, combine honey, apple cider vinegar and pinch of salt in a small saucepan and bring to a boil over high heat. Reduce heat and allow mixture to simmer for about 5 to 8 minutes, watching it closely, until reduced by a half cup. Drizzle glaze over squash and top with pomegranate seeds, pine nuts and mint. Enjoy!
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