Pomegranate-Glazed Acorn Squash

By cheeserohan

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

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.