Roasted acorn squash with shallot-mandarin orange dressing

Today my refrigerator is on the lowish side and we’re due for a food shopping. Luckily I enjoy creating exciting meals with the food items I have on hand. Today that included: an acorn squash, a pomegranate, a shallot, some mandarin oranges, and a few bags of almonds, among other things.

So, what to make?

Piece of butternut squash with shallots, mandarin orange shallot sauce and toasted almonds

Recently I had a wonderful acorn squash dish at a friend’s house and that inspired me to create my own squash recipe. On the side, I also roasted some purple potatoes with olive oil and salt. They were delicious and really didn’t need anything  more than that.


  • acorn squash
  • 1 shallot
  • 4 Tbsp butter
  • juice from 4 mandarin oranges
  • salt and black pepper
  • sprinkle cardamom, to taste
  • pomegranate seeds
  • toasted almonds


Prepare acorn squash, slicing it into wedges. Place it on a baking tray with a sprinkle of cardamom and salt.* Bake in the oven at around 350F until tender.

Prepare the dressing. Thinly slice the shallot, place it in a pan together with about 4 Tbsp butter and sautee. Add the juice from four mandarin oranges and allow it to simmer a little. Add salt to taste, along with pepper.

Toast almonds in a pan on the stove, or according to preferred method.

Assemble the dish. Spoon a generous amount of dressing over the squash wedges and garnish with plenty of pomegranate seeds and toasted almonds.

*If you’d like the cardamom flavor to shine, add more than a sprinkle, according to taste.

Roasted butternut squash with shallot-mandarin orange dressing

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