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.”

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 4

Ingredients

  • 1 acorn squash, peeled and cubed
  • salt to taste
  • 4 tbsp. butter
  • 2 tbsp. orange juice, fresh squeezed
  • 8 slices bacon, thick-cut
  • 2 large handfuls spinach
  • pomegranate seeds

Instructions

  1. Preheat oven to 425 degrees. Place cubed acorn squash in a mixing bowl.
  2. 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.
  3. Distribute squash evenly onto a baking sheet. Sprinkle with salt. Place in oven and bake for 20 minutes or until tender.
  4. 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.
  5. Place roasted squash back into the mixing bowl and toss with bacon and spinach. Sprinkle with pomegranate seeds (1/4 cup per serving for low FODMAP).

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