ROASTED ACORN SQUASH WITH POMEGRANATE GLAZE

Roasted Acorn Squash with Pomegranate Glaze image

Yield serves 6

Number Of Ingredients 9

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2 cups fresh pomegranate juice (about 7 pomegranates), plus seeds from 1/2 pomegranate for garnish
1/4 cup sugar
5 whole allspice
5 whole black peppercorns
1 dried bay leaf
1 whole cinnamon stick
Unsalted butter, melted, for brushing, plus more at room temperature for the pan
3 acorn squash, sliced into 1-inch-thick rings, seeds removed
Coarse salt

Steps:

Preheat the oven to 450°F. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer until reduced to a syrup. Drain through a fine sieve into a small bowl, and discard the spices.
Line a baking sheet with parchment paper. Butter the parchment. Lay the squash rings on top of the parchment; brush the tops with melted butter, and season with salt.
Roast the squash until tender when pierced with a paring knife and the undersides are well browned, about 30 minutes. Turn the squash over, and brush the tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from the oven; brush the squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.