| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
Instructions
- 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.
Reviews
No list of ingredients, which is standard for recipes. Please, at least underline the ingredients within the directions.
This was very good and easy. Loved the crunch and bust of flavor of the pomegraate seeds. I did not dip the squash in the pomegranate sauce (afraid it would discolor). But poured in on top of the squash on the serving dish. So make sure your sauce is thick.