Pomegranate-Glazed Acorn Squash
By cheeserohan
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Ingredients
- 1 acorn squash
- olive oil
- 1 cup pomegranate juice
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 2 Tablespoons butter
- 2 Tablespoons pomegranate seeds
- torn mint
Details
Adapted from foodnetworkmagazine.com
Preparation
Step 1
Halve and seed squash; slice into thin wedges. Toss with oil and roast at 425F, 20 minutes. Cook juice with sugar and salt in a deep skillet until thickened, 5 minutes. Add the squash, butter, and seeds; toss to coat. Sprinkle with mint.
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