Roasted Acorn Squash with Maple Pomegranate Glaze

After making Pomegranate Chicken Thighs, https://northwestfrench.com/pomegranate-chicken-roasted-chicken-thighs-with-a-pomegranate-glaze/ I was inspired to create another pomegranate dish. Something that would be a great addition to the Thanksgiving (or any autumn) table. Something beautiful. This lovely, yet simple, recipe for Roasted Acorn Squash with Maple Pomegranate Glaze was born.

Once the weather turns, without thinking, I end up with an assortment of winter squash in my cart at the grocery. I also have to stop by my favorite farmsteads here on the island and see what varieties they are offering for the season. Prairie Bottom Farm here in Coupeville has a lovely little farmstand packed with beautiful seasonal treasures. This time of year, several varieties of winter squash are added to their usual beautiful offerings. https://prairiebottomfarm.com I love butternut, delicata, kombucha, Hubbard, and acorn. Squash is such a versatile side dish that can be prepared either sweet or savory, roasted or mashed. It is also jam packed with vitamins and fiber.

Roasted Acorn Squash with Maple Pomegranate Glaze is really quite a simple dish to prepare. Even with such simplicity, provides such a beautiful and tasty outcome. The sweetness of the squash and maple are complimented by the tartness of the pomegranate. The “Pièce de Résistance” of the dish is the wonderful crunch of the pomegranate seeds set against the smooth texture of the roasted squash.

Roasted Acorn Squash with Maple Pomegranate Glaze

5 from 1 vote

Oven roasted acorn squash with maple, honey, and pomegranate glaze – and the added crunch of pomegranate seeds

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Prep Time:5 minutes mins

Cook Time:38 minutes mins

Course: Side Dish

Cuisine: American, French

Keyword: Acorn Squash, Honey Acorn Squash, Maple Acorn Squash, Pomegranate Acorn Squash, Roasted Acorn Squash

Servings: 2

Ingredients

Roasted Acorn Squash

• 1 Large Acorn Squash, sliced into 1" rings, seeds removed
• 2 Tbsp Butter, melted
• Salt

Maple Pomegranate Glaze

• 1 Cup Pomegranate Juice
• 1/4 – 1/2 Cup Pomegranate Seeds
• 1 Tbsp Pure Maple Syrup
• 2 tsp Honey
• 1 pinch Allspice
• 1/8 tsp Cinnamon
• 1 small Bay Leaf
• 2 turns of the Pepper Mill

Instructions

• Preheat oven to 450℉. Line baking sheet with parchment paper, and generously spray the parchment with non stick cooking spray.
• Lay the squash rings on the coated parchment paper. Brush them generously with the melted butter, and sprinkle with salt.
  
• Roast squash until it is tender when pierced with a fork, and the undersides are well browned, about 30 minutes.
  
• While squash is roasting, combine the Pomegranate Juice, Honey, Maple Syrup, Allspice, Cinnamon, Bay Leaf, and Pepper in a small saucepan. Simmer until reduced to a syrup.
  
• After squash is roasted for at least 30 minutes and your glaze is reduced into a syrup, remove the squash from the oven. Brush with the Pomegranate Glaze.
  
• Return squash to the oven and cook for 5 minutes longer. Remove from oven, flip rings, and brush bottom/well-browned side with the glaze. Pop back in oven for 2-3 minutes.
  
• Remove squash from oven. Transfer to a serving platter and serve immediately, garnishing with the pomegranate seeds.