Roasted Acorn Squash with Pomegranate Molasses Glaze

This dramatically delicious squash will up the ante on your holiday side dishes.  It is both naughty and nice with its sweetness contrasted with a spicy accompanying dip.  The acorn squash wedges  are very simply oven roasted.  It’s what happens next that takes this dish to a whole other level.  At the time of serving,  it is drizzled with a pomegrante molasses-maple syrup glaze, pomegranate seeds and salty, freshly-toasted pepitas.  As if that wasn’t yummy enough, there is a side of kickin’ hot buttery dip.  The dish steals center stage!

• Servings: 6
• Print

Ingredients:

1 acorn squash, halved, top removed, seeded and sliced into 1 inch wedges

3 t olive oil, divided

1/2 c pepitas

1/2 t salt

Glaze:  1 T pomegranate molasses and 2 T maple syrup

Topping:  1/2 c pomegranate seeds, toasted pepitas and sea salt to taste

Dip:  3 T melted butter seasoned with 1 t cayenne pepper

Method:

Preheat oven to 425F.  Line a baking sheet with foil or parchment.  Coat both sides of the squash wedges with 2 t of the oil.  Line up on the prepared sheet, leaving space between each wedge so it will roast evenly.  Roast on the bottom rack for 20 minutes, turning once.  Remove to a platter.   Toss the pepitas in the remaining teaspoon of oil, season with 1/2 t of salt and roast for 5 minutes, stirring once, on the same baking sheet.  Mix the molasses and syrup together to make the drizzle.  To serve, drizzle the squash with the molasses, top with the pomegranate seeds and pepitas.  Season with sea salt, to taste.  Serve with the spicy butter on the side.  Some like it hot!

Gustav Courbet, Pomegranates, 1871, oil on canvas

Sharing this at Throwback Thursday.