Best 7 Acorn Squash With Pomegranate Glaze Recipes
Acorn squash with pomegranate glaze is a delicious and visually stunning dish that is perfect for a fall meal. The sweet and nutty flavor of the acorn squash pairs perfectly with the tangy and slightly tart flavor of the pomegranate glaze. This dish is also relatively easy to make, making it a great option for busy weeknights. With just a few simple ingredients, you can create a dish that will impress your family and friends.
Here are our top 7 tried and tested 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.
POMEGRANATE-GLAZED ACORN SQUASH
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.
GLAZED ACORN SQUASH WITH POMEGRANATE
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
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
GLAZED ACORN SQUASH
Enjoy this glazed acorn squash that can be baked or slow cooked that's perfect for a side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 3
Steps:
- Heat oven to 350°F.
- Cut each squash lengthwise in half; remove seeds and fibers. In ungreased 13x9-inch pan, place squash, cut sides up. Spoon 1 tablespoon maple syrup and 1 tablespoon whipping cream into each half.
- Bake uncovered about 1 hour or until tender.
Nutrition Facts : Calories 210, Carbohydrate 38 g, Cholesterol 15 mg, Fat 1, Fiber 7 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 10 g, TransFat 0 g
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.
OVEN-ROASTED ACORN SQUASH WITH POMEGRANATE AND PARSLEY RECIPE BY TASTY
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
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
MAPLE-GLAZED ACORN SQUASH
With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food-easy to prepare and a tasty pairing with a pork entree. -Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,
Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 311mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
Tips:
- Choose the right acorn squash: Look for squash that is heavy for its size, with a deep green color and smooth, blemish-free skin.
- Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the squash with olive oil and season with salt and pepper.
- Roast the squash until tender: Place the squash cut-side up on a baking sheet and roast in a preheated oven at 400°F for 25-30 minutes, or until the squash is tender when pierced with a fork.
- Make the pomegranate glaze: While the squash is roasting, make the pomegranate glaze by simmering pomegranate juice, honey, and balsamic vinegar in a saucepan until thickened. Season the glaze with salt and pepper to taste.
- Glaze the squash: Once the squash is roasted, brush it with the pomegranate glaze and return it to the oven for 5-10 minutes, or until the glaze is caramelized.
Conclusion:
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 then glazed with a sweet and tangy pomegranate glaze. This dish is sure to be a hit with your family and friends.
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