Pomegranate Glazed Acorn Squash Recipes

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POMEGRANATE-GLAZED ACORN SQUASH



Pomegranate-Glazed Acorn Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Number Of Ingredients 0

Steps:

  • Halve and seed 1 acorn squash; slice into thin wedges. Toss with olive oil and roast at 425 degrees F, 20 minutes. Cook 1 cup pomegranate juice with 1/4 cup sugar and 1/2 teaspoon kosher salt in a deep skillet until thickened, 5 minutes. Add the squash and 2 tablespoons each butter and pomegranate seeds; toss to coat. Sprinkle with torn mint.

ROASTED ACORN SQUASH WITH POMEGRANATE GLAZE



Roasted Acorn Squash with Pomegranate Glaze image

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

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
1/2 cinnamon stick
Unsalted butter, melted, for brushing, plus more at room temperature for pan
3 acorn squash, sliced into 1-inch-thick rings, seeds removed
Coarse salt

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.

ACORN SQUASH WITH POMEGRANATE GLAZE



Acorn Squash with Pomegranate Glaze image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 acorn squash, seeds removed, cut into 1-inch wedges
3 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
1 cup pomegranate juice
1/4 cup pure maple syrup
2 tablespoons red wine vinegar
1/4 teaspoon ancho chile powder
1 small clove garlic, lightly smashed
2 tablespoons chopped fresh parsley

Steps:

  • Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the squash in a large bowl with the melted butter and season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, about 45 minutes.
  • Meanwhile, combine the pomegranate juice, maple syrup, vinegar, chile powder, garlic and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce the heat and simmer until reduced to about 1/3 cup, 15 to 20 minutes. Discard the garlic.
  • Arrange the squash on a platter. Drizzle with the pomegranate glaze and top with the parsley.

GLAZED ACORN SQUASH WITH POMEGRANATE



Glazed Acorn Squash with Pomegranate image

Glazed acorn squash is brushed with a sweet and spicy coating for a twist on the winter squash.

Provided by Megan

Categories     Side Dishes

Time 45m

Number Of Ingredients 9

1 acorn squash
1 tablespoon plus 1 teaspoon olive oil (divided use)
1 clove garlic (minced)
1/3 cup pomegranate juice
1/4 cup honey
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground chipotle pepper
Pinch ground black pepper

Steps:

  • Preheat oven to 375°F. Cut the squash in half and discard seeds. Slice squash about ½ inch thick and toss with 1 tablespoon olive oil. Arrange on baking sheet and place in oven while you make the glaze.
  • In a small saucepan over medium heat, add remaining olive oil. Add garlic and sauté until golden brown. Add the rest of the ingredients and whisk to fully incorporate. Simmer until liquid reduces by about half and becomes syrupy, about 10 minutes.
  • Remove squash from the oven and flip the pieces, then brush a generous portion of glaze over each. Return pan to the oven and cook another 20 minutes or so, until squash is tender

Nutrition Facts : ServingSize 1 Servings, Calories 122 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, Sodium 137 mg, Fiber 3 g, Sugar 20 g, UnsaturatedFat 1 g

ROASTED ACORN SQUASH WITH POMEGRANATE GLAZE



Roasted Acorn Squash with Pomegranate Glaze image

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

Yield serves 6

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.

OVEN-ROASTED ACORN SQUASH WITH POMEGRANATE AND PARSLEY RECIPE BY TASTY



Oven-Roasted Acorn Squash With Pomegranate And Parsley Recipe by Tasty image

Here's what you need: olive oil cooking spray, medium acorn squashes, butter, light brown sugar, kosher salt, ground black pepper, fresh parsley, pomegranate arils

Provided by Sarah LaDue

Yield 8 servings

Number Of Ingredients 8

olive oil cooking spray
2 medium acorn squashes
4 tablespoons butter, melted
1 tablespoon light brown sugar
kosher salt
ground black pepper
½ cup fresh parsley, chopped
½ cup pomegranate arils

Steps:

  • Preheat oven to 425°F. Lightly spray two rimmed baking trays with cooking oil.
  • Cut squash crosswise into 1-inch (2.5 cm) slices.
  • Use a round cookie cutter or a small can or jar to remove seeds from the middle of each slice. Place slices on prepared trays.
  • In a small bowl in the microwave, melt together butter and brown sugar. Using half the butter mixture, brush tops of squash with butter mixture and very lightly sprinkle squash slices with salt and pepper.
  • Transfer trays to oven and roast 30 minutes or until golden brown and tender, turning once halfway through, and brushing other side with the remaining butter and brown sugar mixture
  • Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.
  • Enjoy!

Nutrition Facts : Calories 158 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, Sugar 2 grams

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