Roasted Acorn Squash with Pomegranate Glaze
Pomegranate seeds and glaze add bright color and flavor to acorn squash.
- Servings: 6
Source: Martha Stewart Living, October 2003
- 2 cups fresh pomegranate juice (about 7 pomegranates), plus seeds from 1/2 pomegranate for garnish
- 1/4 cup sugar
- 5 whole allspice
- 5 whole black peppercorns
- 1 dried bay leaf
- 1/2 cinnamon stick
- Unsalted butter, melted, for brushing, plus more at room temperature for pan
- 3 acorn squash, sliced into 1-inch-thick rings, seeds removed
- Coarse salt
Preheat oven to 450 degrees. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer until reduced to a syrup. Drain through a fine sieve into a small bowl, and discard spices.
Line a baking sheet with parchment paper. Butter parchment. Lay the squash rings on top of parchment; brush tops with melted butter, and season with salt.
Roast the squash until tender when pierced with a paring knife and undersides are well browned, about 30 minutes. Turn squash over, and brush tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from oven; brush squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.