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Roasted Acorn Squash with Pomegranate Glaze

Use a citrus reamer, juicer, or press to extract the pomegranate juice.

Recipe information

  • Yield

    serves 6

Ingredients

2

cups fresh pomegranate juice (about 7 pomegranates), plus seeds from 1/2 pomegranate for garnish

1

/4 cup sugar

5

whole allspice

5

whole black peppercorns

1

dried bay leaf

1

whole cinnamon stick

Unsalted butter, melted, for brushing, plus more at room temperature for the pan

3

acorn squash, sliced into 1-inch-thick rings, seeds removed

Coarse salt

Need to make a substitution?

Preparation

  1. Step 1

    Preheat the oven to 450°F. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer until reduced to a syrup. Drain through a fine sieve into a small bowl, and discard the spices.

    Step 2

    Line a baking sheet with parchment paper. Butter the parchment. Lay the squash rings on top of the parchment; brush the tops with melted butter, and season with salt.

    Step 3

    Roast the squash until tender when pierced with a paring knife and the undersides are well browned, about 30 minutes. Turn the squash over, and brush the tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from the oven; brush the squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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