Pomegranate-Glazed Acorn Squash

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
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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.

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