Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Acorn Squash with Pomegranate Glaze By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 Pomegranate seeds and glaze add bright color and flavor to acorn squash. Ingredients 2 cups fresh pomegranate juice (about 7 pomegranates), plus seeds from ½ pomegranate for garnish ¼ cup sugar 5 whole allspice 5 whole black peppercorns 1 dried bay leaf ½ 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 Directions 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. Cook's Notes Use a citrus reamer, juicer, or press to extract the pomegranate juice. Print