Best 4 Roasted Acorn Squash With Pomegranate Glaze Recipes
Are you ready to embark on a culinary journey that celebrates the vibrant flavors of roasted acorn squash and pomegranate glaze? Our curated collection of recipes will guide you through creating this delightful dish, perfect for a memorable meal or an impressive side dish. Discover the art of roasting acorn squash to perfection, achieving a tender and caramelized texture that pairs beautifully with the sweet and tangy pomegranate glaze. Let your taste buds dance with the harmonious blend of fall flavors, as the natural sweetness of the squash complements the lively tartness of the pomegranate. This article offers a variety of recipes to suit your preferences, from a classic roasted acorn squash with a simple pomegranate glaze to a more elaborate version featuring a medley of spices and herbs. With step-by-step instructions and helpful tips, we'll guide you through the process of preparing this dish, ensuring that every bite is a symphony of flavors. Get ready to tantalize your taste buds and impress your dinner guests with this delightful roasted acorn squash with pomegranate glaze.
This article features three recipes:
1. **Roasted Acorn Squash with Classic Pomegranate Glaze**: A straightforward recipe that highlights the natural flavors of roasted acorn squash and a traditional pomegranate glaze.
2. **Roasted Acorn Squash with Spiced Pomegranate Glaze**: This recipe adds a layer of complexity with a blend of spices and herbs, creating a glaze that tantalizes the taste buds.
3. **Roasted Acorn Squash with Balsamic Pomegranate Glaze**: A unique take on the classic glaze, incorporating balsamic vinegar for a rich and tangy flavor profile.
Each recipe includes detailed instructions, cooking times, and serving suggestions, making it easy for home cooks of all skill levels to create this delicious dish.
ROASTED ACORN SQUASH WITH POMEGRANATE AND GOAT CHEESE
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
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
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.
ROASTED ACORN SQUASH WITH POMEGRANATE GLAZE
Use a citrus reamer, juicer, or press to extract the pomegranate juice.
Yield serves 6
Number Of Ingredients 9
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.
ACORN SQUASH WITH POMEGRANATE GLAZE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
Tips:
- Choose acorn squash that is small to medium in size, with deep green skin and no blemishes.
- Pierce the squash with a fork before roasting to allow steam to escape.
- Roast the squash cut-side down to prevent the flesh from drying out.
- Use a sharp knife to score the squash flesh before roasting to help the glaze penetrate.
- Make the pomegranate glaze while the squash is roasting to save time.
- Brush the squash with the glaze during the last 10 minutes of roasting for a glossy finish.
- Serve the squash warm or at room temperature, topped with additional pomegranate seeds and chopped cilantro.
Conclusion:
Roasted acorn squash with pomegranate glaze is a delicious and easy-to-make side dish that is perfect for fall and winter meals. The squash is roasted until tender and caramelized, and the pomegranate glaze adds a sweet and tangy flavor. This dish is also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium.
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