Roasted Maple Acorn Squash with Crispy Sage and Pomegranate Seeds

This cozy side dish is perfect for fall

November 3, 2016
Roasted Acorn Squash
Amber Day

Adapted from A Cozy Coloring Cookbook

Roasted acorn squash is a fall staple, and this recipe includes an illustration you can color while you cook. Download the page to start cooking and coloring your way to calm. 



  • 1/4 cup olive oil, divided
  • 2 tablespoons maple syrup
  • 1 acorn squash, halved, seeds removed, and cut into wedges
  • Salt
  • 6 fresh sage leaves
  • 2 tablespoons
  • pomegranate seeds


1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a small bowl, whisk together 2 tablespoons of the oil and the syrup. Brush the squash wedges on both sides with half of the syrup mixture. Sprinkle liberally with the salt. Place on the baking sheet and roast for 40 minutes, or until tender when poked with a fork. Brush the squash again with the remaining syrup mixture.

3. In a small skillet over medium-high heat, warm the remaining 2 tablespoons oil. Fry the sage leaves until crispy. Transfer to a bed of paper towels and top with a few pinches of the salt. Garnish the squash with the sage leaves and pomegranate seeds.