Acorn Squash in a Pomegranate Glaze
by Editorial Staff
A miniature acorn pumpkin with orange flesh and green rind always look original when served. It doesn’t even need special preparation to delight everyone with its taste: just bake it, greased with butter, in the oven until it becomes glossy and ruddy, and serve with a sprinkle of pomegranate glaze. Cutting up the acorn squash is a bit of a challenge, so you can prepare the slices ahead of time and store them in the fridge and bake them before serving. You can also cook a glaze from pomegranate juice, maple syrup, and spices in advance so that on a holiday you don’t get tired in the kitchen even before the guests arrive.
Cook: 45 mins
Servings: 6-8
Ingredients
- 2 yellow acorn squash, seeded, cut into 1/2-inch slices
- 3 tbsp unsalted butter, melted
- 1 tablespoon. pomegranate juice
- 1/4 Art. maple syrup
- 2 tbsp red wine vinegar
- 1/4 teaspoon chili powder ancho
- 1 small clove of garlic, crushed lightly
- 2 tbsp chopped fresh parsley
Directions
- Place the baking sheet on the center rack of the oven and heat to 250 ° C.
- In a large bowl, combine pumpkin and ghee and season with salt and pepper to taste.
- Place on a preheated baking sheet and bake until soft and golden brown, about 45 minutes.
- Meanwhile, in a small saucepan, combine the pomegranate juice, maple syrup, vinegar, chili powder, garlic, and 1/4 teaspoon. salt. Bring to a boil, then reduce heat and simmer on a low simmer until evaporated to about 1/3 cup, 15-20 minutes. Throw away the garlic.
- Place the pumpkin on a serving platter. Drizzle with pomegranate glaze and sprinkle with parsley.
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