This warm and comforting dish is the perfect balance of sweet and salty with an unexpected crunch from the pomegranate. I used acorn squash because I find it to be more gentle on the belly than it’s more starchy counterparts- kabocha and butternut. I also only used 1/4 cup of pomegranate seeds to keep it low in FODMAPs.

Winter squash is high in antioxidants and has shown to have anti-inflammatory benefits. I also recently read this very interesting tidbit from www.whfoods.com:

“Finally, we believe that future research may underscore the health benefits provided by winter squash for prevention of cardiovascular disease. We already know that this food provides key antioxidant and anti-inflammatory benefits—two categories of nutrient support critically needed for reduced risk of most cardiovascular problems. But we also have preliminary evidence to suggest that there may be unique substances in the Cucurbita vegetables that partially block the formation of cholesterol in our cells by inhibiting an enzyme called HMG-CoA reductase. Coupled with its unique antioxidant and anti-inflammatory composition, winter squash may turn out to be particularly important food for inclusion in a heart healthy diet.”