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Recipe courtesy of Food Network Kitchen
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Pomegranate-Glazed Acorn Squash
Total:
35 min
Active:
10 min
Level:
Easy
Total:
35 min
Active:
10 min
Level:
Easy

Directions

Halve and seed 1 acorn squash; slice into thin wedges. Toss with olive oil and roast at 425 degrees F, 20 minutes. Cook 1 cup pomegranate juice with 1/4 cup sugar and 1/2 teaspoon kosher salt in a deep skillet until thickened, 5 minutes. Add the squash and 2 tablespoons each butter and pomegranate seeds; toss to coat. Sprinkle with torn mint.

Photograph by Antonis Achilleos

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