Pomegranate-Glazed Acorn Squash

This recipe is absolutely mouthwatering, pomegranate seeds explode with a delicious sweet taste complimenting the acorn squash “to a t”. This recipe is great for any winter holiday!

[recipe servings=4 time=45 Minutes difficulty=Easy]

[recipe-ingredients]

1 Large or 2 Small Corn Squash, Cut Into ½-Inch Wedges

1 Tablespoon Olive Oil

½ Cup Pomegranate Juice

1 Tablespoon Pomegranate Molasses (or substitute balsamic vinegar)

1 Tablespoon honey

Seeds of 1 Pomegranate 

5 Sage Leaves, Minced

[/recipe-ingredients]

[recipe-directions]

1. On a baking sheet, toss the acorn squash pieces with olive oil, salt, and pepper. Roast for 30-40 minutes, until tender. Flip the squash after 20 minutes.

2. While the squash roasts, heat the pomegranate juice, pomegranate molasses, honey in a small saucepan. Bring to a simmer, reduce the heat and cook for 5-7 minutes, until slightly reduced.

3. Remove the squash from the oven, drizzle (or brush) with the glaze, and roast for another 5 minutes, until caramelized.

4. Top with pomegranate seeds and sage to serve.

 [/recipe-directions]

 [/recipe]