A sweet, savory, spiced glaze is brushed over acorn squash slices before roasting, then garnished with pomegranate and pumpkin seeds to serve. Beautiful, healthy and tasty.
1 ½ teaspoonswarm spice blend, see belowor Chinese five spice
¼teaspoonsea salt
Optional garnishes
2-3tablespoonspomegranate seeds
2-3 tablespoonstoasted pumpkin seeds (pepitas)
1 tablespoonfresh chopped parsley
Instructions
Set-up and make the glaze
Pre-heat oven to 425°F. Cover a baking sheet with parchment paper or foil. Make the glaze by combining the maple syrup, oil, and spices.
Slice acorn squash
Place a damp kitchen towel or board mat under a cutting board for stability. With a large, sharp, heavy knife, such as a 9"-10" chefs knife, lay the acorn squash on its side and slice a small piece off the top and bottom. Stand the squash flat on end and cut through the center, splitting it in half. With a spoon, scoop seeds and fibers out and discard.
Roast the squash
Lay the squash halves flat and cut the halves into ¾" slices. To clean up the inner edges, use a paring knife or circular cookie cutters. Lay slices flat on prepared baking sheet. Brush with the glaze, then sprinkle with sea salt. Roast in the oven for 16-18 minutes or until the squash is tender when pierced with the tip of a sharp knife. Plate slices on a platter and sprinkle with pomegranate seeds and pumpkin seeds to serve.
Notes
Spice options:Create your own spice blend with ¾ teaspoon cinnamon, ¼ teaspoon each nutmeg, allspice, and ginger. For another option, try five spice (also called Chinese five spice). It's a terrific warm spice blend.