I got three good sized pomegranates in my box. I wanted to make some kind of sauce with them but I also wanted to use those bright, sparkly red kernels as a garnish for whatever I made. Pomegranate seeds are so incredibly pretty, they look like edible jewels. I thought about making a traditional Persian stew but that recipe called for 4 cups of pomegranate juice and I was pretty sure my 3 pomegranates weren’t going to yield that much juice. Then I found this dish for roasted acorn squash and was very intrigued by the sauce recipe. Was it going to be sweet? Tart? Sweet tart? Well, it was nothing short of amazing. I popped the squash in the oven while I made the sauce and as the sweet smells of the roasting acorn squash wafted across my face, I thought “well at least the squash will taste good”. Then I tasted the sauce. It was sweet, a tiny bit tart, salty and had depth to it. It had transcended it’s humble beginnings as plain ole juice. I think this was my favorite dish.
Adapted from Food Network
- 1 medium sized acorn squash
- Seeds from 1 large or 3 small pomegranates, 2 TBS reserved
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- 2 TBS butter
- 1 small bunch of fresh mint for garnish
- Olive Oil
- Salt & pepper to taste
- Pour all but 2 TBS of the pomegranate seeds into a masticating juicer. This should yield one cup of juice. Alternatively, you can purchase pomegranate juice from your local juice stand. If you live in a place that has those. If not, I’m sure you can just use the store bought stuff. However, you might not want to add as much sugar if the store bought stuff has sugar listed as one of the ingredients. Play with it and taste as you go.
- Halve and seed 1 acorn squash; slice into thin wedges. Toss with olive oil and roast at 425 degrees F, 20 minutes.
- Cook 1 cup pomegranate juice with 1/4 cup sugar and 1/2 teaspoon kosher salt in a deep skillet until thickened, 5 minutes.
- Add the squash and 2 tablespoons each butter and pomegranate seeds; toss to coat.
- Sprinkle with torn mint.