Baked pumpkin in pomegranate glaze

Time: 35 min.
Complexity: easily
Servings: 4 - 6

With the arrival of autumn, two vitamin-rich fruits appear on store shelves: pumpkin and pomegranate. Combine these two healthy ingredients in a simple side dish that's quick and easy to prepare and looks and tastes like a restaurant-quality dish. Bake acorn pumpkin slices without peeling them, drizzle them with homemade pomegranate sauce, and sprinkle with juicy pomegranate seeds and mint. This side dish delights the eye with a riot of vibrant colors and offers a unique taste experience.

We recommend

Recipe:

Halve and seed 1 acorn squash; slice into thin wedges. Toss with olive oil and roast for 20 minutes at 425°F (220°C). In a deep skillet, simmer 1 cup pomegranate juice, 1/4 cup sugar, and 1/2 teaspoon kosher salt until thickened, 5 minutes. Add the squash and 2 tablespoons each (30g) butter and pomegranate seeds. Stir. Sprinkle with mint leaves.