Pomegranate-Glazed Acorn Squash

Ingredients

• 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

Instructions

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.

Recipe from: foodnetwork.com