Roasted Acorn Squash Slices
Roasted acorn squash slices glazed in a lightly scented and slightly sweet sauce and topped with pomegranate seeds and toasted, chopped pistachios. Elegant, but simple.
Servings Prep Time
2 10minutes
Cook Time
20minutes
Servings Prep Time
2 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Pre-heat the oven to 400 degrees F.
  2. Slice the top and bottom off of the squash.
  3. Optional step – microwave the squash for about 4 minutes on high, then let it sit in the microwave for a few minutes to cool down and soften slightly before cutting.
  4. Cut the squash in half through the center, then turn a half on the flat side and cut half moon-shaped slices about 3/4-inch wide. repeat with the other half.
  5. Mix the butter, orange juice, orange rind, maple syrup, ground cardamom, salt, and pepper.
  6. Place the slices on a large baking sheet either lightly oiled or covered in parchment.
  7. Brush half of the glaze on the slices.
  8. Roast the slices for 15-20 minutes turning on the other side and brushing again with the glaze about halfway through, or about 25-30 minutes if you skipped the microwaving step.
  9. After the slices are done, remove the tray from the oven and top with the pomegranate seeds and pistachio nuts before serving.
Recipe Notes

To remove seeds from a fresh pomegranate, after making sure that the juice (which stains) won’t spray, cut the pomegranate in half and submerge a half into a bowl of cool water, breaking it open gently and removing the seeds. They will fall into the water and you can scoop them up and place them on a paper towel to dry before using.