Roasted Acorn Squash with Pomegranate Glaze

Name: Roasted Acorn Squash with Pomegranate Glaze
Yield: serves 6
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 whole cinnamon stick; Unsalted butter, melted, for brushing, plus more at room temperature for the pan; 3 acorn squash, sliced into 1-inch-thick rings, seeds removed; Coarse salt

January 26, 2012

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

Recipe information

Yield
serves 6

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 whole cinnamon stick

Unsalted butter, melted, for brushing, plus more at room temperature for the pan

3 acorn squash, sliced into 1-inch-thick rings, seeds removed

Coarse salt

Preparation

Step 1
Preheat the oven to 450°F. 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 the spices.
Step 2
Line a baking sheet with parchment paper. Butter the parchment. Lay the squash rings on top of the parchment; brush the tops with melted butter, and season with salt.
Step 3
Roast the squash until tender when pierced with a paring knife and the undersides are well browned, about 30 minutes. Turn the squash over, and brush the tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from the oven; brush the squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsPomegranate Fruit Acorn Squash Squash Vegetable Side Dinner Vegetarian Nut Free Gluten Free Roast Fall Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes