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]
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
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.
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.
Remove the squash from the oven, drizzle (or brush) with the glaze, and roast for another 5 minutes, until caramelized.
Top with pomegranate seeds and sage to serve.