New This Month

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


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Use a citrus reamer, juicer, or press to extract the pomegranate juice.


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