Oven Roasted Acorn Squash With Pomegranate And Parsley Recipe By Tasty Recipes

ROASTED ACORN SQUASH WITH POMEGRANATE GLAZE

Steps:

• Preheat oven to 450 degrees. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer until reduced to a syrup. Drain through a fine sieve into a small bowl, and discard spices.
• Line a baking sheet with parchment paper. Butter parchment. Lay the squash rings on top of parchment; brush tops with melted butter, and season with salt.
• Roast the squash until tender when pierced with a paring knife and undersides are well browned, about 30 minutes. Turn squash over, and brush tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from oven; brush squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.

OVEN ROASTED SQUASH WITH RICOTTA AND POMEGRANATE SEEDS

Steps:

• For the squash: Preheat the oven to 350 degrees F.
• Cut the squash in half along the equator. Scoop out seeds and discard. Cut into 1 1/2-inch crescent-like slices, then cut the slices in half and place in a large bowl. Add the sage, onions, olive oil, Aleppo pepper, salt and black pepper. Toss, then place in a baking dish. Bake until the squash is caramelized and tender but still holding its shape, about 50 minutes.
• For the garlic confit: Add the garlic and oil to a small saucepan over medium heat. Simmer, uncovered and undisturbed, about 30 minutes. Cool, then place garlic, half of the oil and 2 tablespoons water in a blender and puree. Set aside.
• For the sweet garlic ricotta: Add the ricotta and 3 tablespoons pureed garlic confit to a bowl and whisk to combine. Season to taste with salt. Set aside.
• Place the squash on a serving platter. Dollop with the sweet garlic ricotta and garnish with the pomegranate seeds.

ACORN SQUASH WITH POMEGRANATE GLAZE

Steps:

• Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the squash in a large bowl with the melted butter and season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, about 45 minutes.
• Meanwhile, combine the pomegranate juice, maple syrup, vinegar, chile powder, garlic and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce the heat and simmer until reduced to about 1/3 cup, 15 to 20 minutes. Discard the garlic.
• Arrange the squash on a platter. Drizzle with the pomegranate glaze and top with the parsley.

ROASTED ACORN SQUASH WITH POMEGRANATE AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Wash the two whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
• Slice the squash into 1/2-inch-thick slices. Heat a 14-inch cast-iron pan over medium-high heat and add the olive oil. Once heated, add the squash in an even layer. Season with salt and pepper and sear on the first side until lightly golden brown, about 3 minutes, in batches if needed. Place the seared squash on the prepared sheet tray, seared-side down, and season the top side with salt and pepper. Scatter the thyme sprigs over the squash and put into the oven. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
• Transfer the squash to a large bowl, season with more salt, pepper and cumin to taste. Drizzle with the warmed syrup and toss to combine. Pour onto a platter and sprinkle with the pomegranate seeds and goat cheese.

ROASTED ACORN SQUASH WITH POMEGRANATE GLAZE

Steps:

• Preheat the oven to 450°F. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer until reduced to a syrup. Drain through a fine sieve into a small bowl, and discard the spices.
• Line a baking sheet with parchment paper. Butter the parchment. Lay the squash rings on top of the parchment; brush the tops with melted butter, and season with salt.
• Roast the squash until tender when pierced with a paring knife and the undersides are well browned, about 30 minutes. Turn the squash over, and brush the tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from the oven; brush the squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.