Herb Roasted Acorn Squash With Queso Fresco And Pomegranate Recipes
ROASTED ACORN SQUASH WITH POMEGRANATE GLAZE
Pomegranate seeds and glaze add bright color and flavor to acorn squash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. 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 spices.
- Line a baking sheet with parchment paper. Butter parchment. Lay the squash rings on top of parchment; brush tops with melted butter, and season with salt.
- Roast the squash until tender when pierced with a paring knife and undersides are well browned, about 30 minutes. Turn squash over, and brush tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from oven; brush squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.
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