Roasted Acorn Squash with Pomegranate Glaze

1. 1

   Preheat the oven to 450F.

2. 2

   In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon.

3. 3

   Simmer until reduced to a syrup.

4. 4

   Drain through a fine sieve into a small bowl, and discard the spices.

5. 5

   Line a baking sheet with parchment paper.

6. 6

   Butter the parchment.

7. 7

   Lay the squash rings on top of the parchment; brush the tops with melted butter, and season with salt.

8. 8

   Roast the squash until tender when pierced with a paring knife and the undersides are well browned, about 30 minutes.

9. 9

   Turn the squash over, and brush the tops with pomegranate glaze.

10. 10

    Continue cooking 5 minutes more.

11. 11

    Remove from the oven; brush the squash again with glaze.

12. 12

    Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.