Holiday Glazed Acorn Squash
Ingredients
The squash
-
4 to 5
pieces
acorn squash
-
4
pieces
shallots, sliced
-
3
Tbsp
olive oil
-
½
tsp
salt
-
¼
tsp
ground pepper
The glaze
-
⅓
cup
honey
-
½
cup
apple cider vinegar
-
a pinch
sea salt
The topping
-
½
cup
pomegranate seeds
-
¼
cup
pine nuts, toasted
-
¼
cup
fresh mint, chopped
Instructions
- Preheat the oven to 400°F.
- Slice the acorn squash in half and scoop out the seeds and flesh.
- Slice the squash along the natural ridges into ½ to 1-inch thick slices and place them in a large bowl.
- Toss the squash slices with shallots, olive oil, salt, and pepper until evenly coated.
- Spread the squash on two baking sheets and roast for 30 to 40 minutes, turning halfway through, until tender and caramelized.
- Transfer the roasted squash to a serving platter.
- In a small saucepan, combine honey, apple cider vinegar, and a pinch of salt; bring to a boil.
- Reduce heat and simmer for 5 to 8 minutes until reduced by half.
- Drizzle the glaze over the squash and top with pomegranate seeds, pine nuts, and mint.
Nutrition Facts (estimated)
Servings
12
Calories
143
Total fat
5.5g
Total carbohydrates
24.7g
Total protein
1.7g
Sodium
102.1mg
Cholesterol
0mg
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