WEEKDAYS 1e|12c|p

Roasted Acorn Squash with Pomegranate Reduction

James Haes
Servings: 4 - 6
45 to 60 min

Add a hint of sweetness to this fabulous Fall dish!

  • Ingredients
  • step-by-step directions
Roasted Acorn Squash with Pomegranate Reduction
  • 2 acorn squash (seeded, sliced into 1-inch half moons)
  • 2 tablespoons olive oil or melted butter
  • Sea salt and freshly ground black pepper (to taste)
  • 1 pomegranate (seeds removed, or 1/2 cup pomegranate seeds)
Pomegranate Reduction :
  • 8 ounces pomegranate juice (fresh or bottled)
  • 2 tablespoons sugar
  • 1 cinnamon stick
  • 1/4 teaspoon freshly grated nutmeg
  • 3-4 whole allspice
  • 3-4 whole black peppercorns
  • 1 sprig sage (plus additional finely chopped to garnish)
  • 1 orange (zested and juiced)
  • Preheat the oven to 450ºF. Line a baking sheet with parchment paper or foil.
  • Place acorn squash on baking sheet, toss with olive oil and season with salt and pepper. Roast for 30-35 minutes, flipping halway through, until both sides are golden brown and tender.
  • While the squash is roasting, place a medium saucepan over medium heat. Add the pomegranate juice, sugar, cinnamon stick, nutmeg, allspice, peppercorns, sprig of sage and the juice of half an orange. Bring to a simmer and allow to reduce until the mixture thickens to a syrup consistency, about 10-15 minutes. Remove from the heat and discard the whole allspice, peppercorns and sprig of sage. Allow the reduction to cool, if it becomes too thick return to the heat and warm slightly.
  • Remove the roasted squash to a platter and drizzle with pomegranate reduction. Garnish with chopped sage, orange zest and pomegranate seeds.
  • Tip: Use your favorite squash for this dish. Buy pre-cut squash for a time-saving tip.
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