Acorn squash cut into rings makes the perfect shape for this festive dish that's perfect as a holiday appetizer. Topped with green pesto and ruby red pomegranate seeds, your guests will (literally) eat these up.

Winter Squash Wreaths [Vegan]

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  • 1 acorn squash
  • 1 teaspoon olive oil
  • Salt and pepper, to taste

For the Topping:

  • 2 leaves curly kale
  • 1/3 cup raw almonds
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 1/4 teaspoon red wine vinegar
  • 1/4 cup pomegranate seeds
  • Optional: sprinkle of hemp seeds

For the Maple-Tahini Drizzle:

  • 2 tablespoons maple syrup
  • 2 tablespoons tahini
  • 2 tablespoons water


  1. Preheat oven to 400°F.
  2. Prep a baking sheet with unbleached parchment paper.
  3. With a chef's knife, lice acorn squash into circles by first halving the squash and then carefully chop it into circles as best you can (be patient). You can also just cut them into crescent moon shapes and piece them together when serving.
  4. Add slices to a large plastic freezer bag and add the teaspoon of olive oil, toss around to coat the squash, and lay out on the parchment-lined baking sheet. Sprinkle salt and pepper to taste over top and roast for 25-30 minutes until well-cooked, but not overly brown.
  5. While they cool, make the kale-almond topping by combining all ingredients into a food processor, except the pomegranate seeds. Pulse until chunky but well combined like a relish or pesto.
  6. Once squash is cool enough to handle, place it on the tray you'll be serving on. Then, using a regular teaspoon, spoon out the kale, and using your fingers, shape it onto half of the squash pieces making "wreaths."
  7. Next, combine ingredients for the maple-tahini drizzle until very smooth (use more/less water depending on how it's coming together).
  8. Drizzle maple-tahini sauce over the tops of the wreaths and then sprinkle pomegranates and hemp seeds.

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