This warm and comforting Orange Roasted Acorn Squash with Bacon, Spinach and Pomegranate dish is the perfect balance of sweet and salty with an unexpected crunch from the pomegranate. It makes a great alternative to the usual potato or bread-laden dishes at Christmas dinner without sacrificing taste or enjoyment.
Acorn squash, though still considered a starchy vegetable, have antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties. Surprisingly, it is also a good source of Omega 3 fatty acids despite being a low in fat food. It is a vegetable that should be purchased as organic as much as possible as it is found to have a higher amount of pesticides than most vegetables that have a non-porous skin.
- 1 acorn squash, peeled and cubed
- salt to taste
- 4 butter
- 2 orange juice, fresh squeezed
- 8 slices bacon, thick-cut
- 2 large handfuls spinach
- pomegranate seeds
- Preheat oven to 425 degrees. Place cubed acorn squash in a mixing bowl.
- Put orange juice into a saucepan over medium heat. Bring to a simmer. Add butter. Melt butter, stirring to combine. Add orange zest and remove from heat. Toss squash with orange butter sauce.
- Distribute squash evenly onto a baking sheet. Sprinkle with salt. Place in oven and bake for 20 minutes or until tender.
- While squash is roasting, cook bacon pieces in a skillet over medium heat. When bacon has finished cooking, pour out most of the grease but leave about 1 tbsp or less for wilting the spinach. Add spinach and stir until wilted. Remove from heat and place to the side until squash is ready.
- Place roasted squash back into the mixing bowl and toss with bacon and spinach. Sprinkle with pomegranate seeds.