Tender maple-glazed acorn squash with sage, pomegranate, and walnuts—a vibrant autumn side for festive meals.
# Components:
→ Roasted Squash
01 - 2 large acorn squash (about 3 pounds), seeded and cut into 1/2-inch half-moon slices
02 - 3 tablespoons olive oil
03 - 1/4 cup pure maple syrup
04 - 2 tablespoons fresh sage leaves, finely chopped
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ Seasonal Toppings
09 - 1/2 cup toasted walnuts, roughly chopped
10 - 1/2 cup pomegranate seeds
11 - 2 tablespoons dried cranberries
12 - 2 ounces goat cheese, crumbled (optional)
13 - Fresh sage leaves, for garnish
→ Maple Glaze
14 - 2 tablespoons pure maple syrup
15 - 1 tablespoon balsamic vinegar
16 - 1 tablespoon unsalted butter
# Method:
01 - Preheat oven to 425°F. Cut acorn squash in half, remove seeds with a spoon, and slice into 1/2-inch thick half-moons. Arrange on a large baking sheet in a single layer.
02 - Drizzle squash with olive oil and 1/4 cup maple syrup. Scatter chopped sage, cinnamon, nutmeg, salt, and pepper over the squash. Gently toss to coat, then roast for 25 to 30 minutes, flipping slices halfway through, until the squash is tender and caramelized.
03 - While squash roasts, combine 2 tablespoons maple syrup, balsamic vinegar, and butter in a small saucepan. Simmer over low heat for 2 to 3 minutes until slightly thickened.
04 - Transfer roasted squash to a serving platter and drizzle evenly with maple glaze. Sprinkle walnuts, pomegranate seeds, and dried cranberries on top.
05 - If desired, top with crumbled goat cheese and garnish with additional sage leaves. Serve immediately while warm.
