Allergy Associates of La Crosse / Recipes / Pomegranate-Glazed Acorn Squash

Pomegranate-Glazed Acorn Squash

Serving size: 4 servings


  • 1 acorn squash, halved & seeded
  • 1-2 T. Olive oil
  • 1 cup pomegranate juice
  • ¼ cup sugar
  • ½ tsp. salt
  • 2 T. coconut oil or butter
  • ¼ - ½ cup pomegranate seeds
  • Mint leaves, optional


  1. Slice the acorn squash in half. Scoop out squash seeds and slice squash halves into thin wedges. Brush with olive oil and roast at 425°F for 20 minutes.
  2. In a medium or large saucepan, cook pomegranate juice with sugar and salt, stirring until thickened, about 5 minutes. Add butter and let melt, add squash and pomegranate seeds and toss to coat. Serve with mint leaves if desired.

Nutrition per serving: 251 calories, 34 g carbohydrates, 14 g fat, 2 g fiber, 1 g protein, 300 mg sodium, 22 g sugar.

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