Acorn Squash with Pomegranate Glaze
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 169
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 1
- Cholesterol
- 15
- Sodium
- 495
- Total: 45 min
- Active: 25 min
Ingredients
2 acorn squash, seeds removed, cut into 1-inch wedges
3 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
1 cup pomegranate juice
1/4 cup pure maple syrup
2 tablespoons red wine vinegar
1/4 teaspoon ancho chile powder
1 small clove garlic, lightly smashed
2 tablespoons chopped fresh parsley
Directions
- Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the squash in a large bowl with the melted butter and season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, about 45 minutes.
- Meanwhile, combine the pomegranate juice, maple syrup, vinegar, chile powder, garlic and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce the heat and simmer until reduced to about 1/3 cup, 15 to 20 minutes. Discard the garlic.
- Arrange the squash on a platter. Drizzle with the pomegranate glaze and top with the parsley.
Cook’s Note
Slice the squash 1 day ahead; refrigerate in a resealable plastic bag. Make the glaze (step 2) up to 1 day ahead and refrigerate; reheat in the microwave in 10- to 15-second intervals.