Roasted Acorn Squash With Pomegranate Glaze Recipes

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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.

HERB-ROASTED ACORN SQUASH WITH QUESO FRESCO AND POMEGRANATE



Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon chipotle powder
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
1 acorn squash, halved lengthwise, seeded and cut into 3/4-inch slices
1 cup crumbled queso fresco
1 cup pomegranate seeds
Fine sea salt, for sprinkling
Fresh cilantro leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle with olive oil.
  • In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the squash slices to the bowl and toss until evenly coated with the spices and herbs.
  • Place the squash on the prepared baking sheet and roast until a fork goes through smoothly, 25 to 30 minutes.
  • Remove from the oven and serve warm, topped with the queso fresco and pomegranate seeds. Sprinkle with some fine sea salt and garnish with cilantro leaves.

ROASTED ACORN SQUASH WITH POMEGRANATE AND GOAT CHEESE



Roasted Acorn Squash with Pomegranate and Goat Cheese image

Acorn squash is one of my favorites for the holidays. This holiday treat adds some color and flavor to the table. You can sub out kabocha squash for this recipe if you prefer. Balsamic vinegar is also a great substitute for maple syrup.

Provided by Jet Tila

Categories     side-dish

Time 1h10m

Yield 2 to 4 servings

Number Of Ingredients 8

2 acorn squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 to 8 sprigs thyme
Ground cumin, for sprinkling
1/4 cup maple syrup, warmed
1/2 cup pomegranate seeds
1/2 cup crumbled goat cheese

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
  • Wash the two whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
  • Slice the squash into 1/2-inch-thick slices. Heat a 14-inch cast-iron pan over medium-high heat and add the olive oil. Once heated, add the squash in an even layer. Season with salt and pepper and sear on the first side until lightly golden brown, about 3 minutes, in batches if needed. Place the seared squash on the prepared sheet tray, seared-side down, and season the top side with salt and pepper. Scatter the thyme sprigs over the squash and put into the oven. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
  • Transfer the squash to a large bowl, season with more salt, pepper and cumin to taste. Drizzle with the warmed syrup and toss to combine. Pour onto a platter and sprinkle with the pomegranate seeds and goat cheese.

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.

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.

BALSAMIC ACORN SQUASH



Balsamic Acorn Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
  • Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

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.

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