Acorn pumpkin in pomegranate glaze
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Miniature acorn squash with its orange flesh and green rind always looks unique when served. It doesn't even require any special preparation to delight everyone with its flavor: simply bake it in the oven, brushed with butter, until glossy and golden brown, and serve drizzled with pomegranate glaze. Cutting acorn squash is a bit of a chore, so you can prepare the slices ahead of time and store them in the refrigerator before baking them just before serving. You can also make a glaze with pomegranate juice, maple syrup, and spices ahead of time, so you won't be overwhelmed in the kitchen before your guests arrive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 acorn squash, seeded and cut into 2.5cm thick wedges.
- 3 tablespoons unsalted butter, melted
- 1 cup pomegranate juice
- 1/4 tbsp. maple syrup
- 2 tablespoons red wine vinegar
- 1/4 teaspoon ancho chili powder
- 1 small clove garlic, lightly crushed
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Place a baking sheet on the center rack of the oven and preheat to 250°C. In a large bowl, combine the pumpkin with melted butter and season with salt and pepper to taste. Arrange on the preheated baking sheet and bake until tender and golden brown, about 45 minutes.
- Meanwhile, in a small saucepan, combine the pomegranate juice, maple syrup, vinegar, chili powder, garlic, and 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer until the liquid has reduced to about 1/3 cup, 15-20 minutes. Discard the garlic.
- Arrange the pumpkin on a platter. Drizzle with pomegranate glaze and sprinkle with parsley.
Note
Slice the pumpkin 1 day ahead; wrap tightly in a plastic bag and refrigerate. Prepare the glaze (Step 2) 1 day ahead and refrigerate; reheat in the microwave for 10-15 second intervals before serving.
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