Roasted Acorn Squash with a Pomegranate Glaze
This is an incredibly easy side dish to prepare that not only looks beautiful, but tastes heavenly.
1 acorn squash
1 cup pomegranate juice
1 T dark brown sugar
a squeeze of fresh lemon juice
Preheat oven to 400°.
Wash and then peel the squash on the ridges that protrude leaving the concave surfaces intact with peel [The peel is entirely edible. When buying an acorn squash look for one that has dark green skin, the skin will be more tender than one that's turning to orange.] Slice in half, length-wise and remove seeds and stringy bits. Cut into one inch wide slices. Spray with a bit of olive oil and roast until tender. This should take 45 minutes to an hour depending upon the thickness of your slices.
While the squash is roasting, heat the pomegranate juice, sugar and a pinch of salt to a low simmer on the stove and reduce by half. Add a squeeze of fresh lemon juice.
Serve the squash drizzled with the glaze.