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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 acorn-squash-1003-mla99879.jpg
Ingredients Ingredient Checklist 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
Cook’s Notes Use a citrus reamer, juicer, or press to extract the pomegranate juice.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 acorn-squash-1003-mla99879.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
acorn-squash-1003-mla99879.jpg
acorn-squash-1003-mla99879.jpg
Ingredients
Ingredients
- 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
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.
Cook’s Notes
Use a citrus reamer, juicer, or press to extract the pomegranate juice.
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All Reviews for Roasted Acorn Squash with Pomegranate Glaze
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Acorn Squash with Pomegranate Glaze
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
