Skip to main content
Epicurious
Cookbooks

Roasted Acorn Squash with Pomegranate Glaze

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

Recipe information

  • Yield

    serves 6

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPomegranateFruitAcorn SquashSquashVegetableSideDinnerVegetarianNut FreeGluten FreeRoastFallCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Olive Bar Pasta Salad
Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.