Roasted Acorn Squash
This has to be one of the easiest, most delicious and most colorful side dishes you can make for your Thanksgiving table - or for any fall or winter meal, really. Acorn squash, aside from its rich taste and nutritious qualities, has the added benefit of thin, edible skin - no peeling necessary. The hardest part is cutting the slices -- you need a sturdy knife and steady hand. But once that's done, you simply roast the slices in the oven, then sprinkle some pomegranate seeds on top, with a drizzle of balsamic syrup, and a scattering of fresh herbs. I've used parsley and lemon balm, but if you're a cilantro fan, that would be welcome too. Roasted Acorn Squash printable recipe here Wash the squash thoroughly, then cut in half. Remove seeds, then cut into slices about 1/2 inch thick. Coat each side of the slices with olive oil, and season with salt, pepper and herbs. I use a homemade herb salt, but you can mince some fresh or dry herbs such as rosemary, thyme and sprinkle on ...