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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
Cook Time:38 minutes
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.