Roasted Acorn Squash with Pomegranate Glaze

Ingredients

• 2 cups pomegranate juice
• Seeds from 1/2 pomegranate
• 1/4 cup sugar
• 5 whole allspice
• 5 whole black peppercorns
• 1 dried bay leaf
• 1/2 cinnamon stick
• 2 Tbsp. unsalted butter, melted, plus 1 Tbsp. at room temperature
• 3 acorn squashes, sliced into 1 inch thick rings, seeds removed
• Coarse salt

Instructions

1. Preheat oven to 450°. Using a small saucepan, add the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer the mixture until reduced to a syrup. Drain into a small bowl using a sieve and discard spices.
2. Line a baking sheet with parchment paper. Use room temperature butter to grease the parchment paper. Place the squash rounds on the parchment and brush with melted butter. Season with salt.
3. Roast the squash until tender and browned, around 30 minutes. Turn the squash over and brush the tops with the pomegranate glaze. Cook an additional 5 minutes, remove from oven and brush the squash with the glaze once again. Transfer to a serving dish and garnish with pomegranate seeds.

Nutrition per serving: 230 calories, 46 g carbohydrates, 15 mg cholesterol, 6 g fat, 4 g fiber, 2 g protein, 330 mg sodium, 21 g sugar.

Recipe from: marthastewart.com