My mom was scrolling through some new thanksgiving recipes for me to try out and she came across this pomegranet and mint acorn squash recipe, I tried it and am so happy with the results! Everything was so good and the mint a pomegranet really complement the squash, I recomend that you try this recipe for thanksgiving or even just a family dinner!
Serving: about 10 people
Overall time: 45 minutes
Cooking time: 20 minutes
1 Acorn squash
4 shallots, quartered lengthwise
3 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt plus a pinch, divided
1/4 teaspoon ground pepper
1/2 cup honey
1/2 cup cider vinegar
1/2 cup pomegranate seeds
1/4 cup pine nuts, toasted
1/4 cup fresh mint, finely chopped
1. Position racks in upper and lower thirds of oven; preheat to 400f
2. Halve squash lengthwise and scoop out the seeds. Cut crosswise into one inch thick slices. Toss the squash slices with oil, 1/2 teaspoon salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets.
3. Roast, turning each piece over and rotating the pans top to bottom halfway through, until the squash is tender and caramelized in spots, 30 to 4o minutes. Transfer the squash and shallots to a serving platter.
4. A few minutes before serving, combine honey, vinegar and a pinch of salt in a small saucepan; bring to a boil over high heat. Reduce heat to a lively simmer and cook, watching closely toward the end, until reduced to about 1/2 cup, 5 to 8 minutes. Immediatly drizzle the syrup over the squash . Serve topped with pomegranet seeds, pine nuts and mint.