Oven Roasted Acorn Squash With Pomegranate And Parsley Recipe By Tasty Food

ACORN SQUASH WITH POMEGRANATE GLAZE

Steps:

• Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the squash in a large bowl with the melted butter and season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, about 45 minutes.
• Meanwhile, combine the pomegranate juice, maple syrup, vinegar, chile powder, garlic and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce the heat and simmer until reduced to about 1/3 cup, 15 to 20 minutes. Discard the garlic.
• Arrange the squash on a platter. Drizzle with the pomegranate glaze and top with the parsley.

OVEN ROASTED SQUASH WITH RICOTTA AND POMEGRANATE SEEDS

Steps:

• For the squash: Preheat the oven to 350 degrees F.
• Cut the squash in half along the equator. Scoop out seeds and discard. Cut into 1 1/2-inch crescent-like slices, then cut the slices in half and place in a large bowl. Add the sage, onions, olive oil, Aleppo pepper, salt and black pepper. Toss, then place in a baking dish. Bake until the squash is caramelized and tender but still holding its shape, about 50 minutes.
• For the garlic confit: Add the garlic and oil to a small saucepan over medium heat. Simmer, uncovered and undisturbed, about 30 minutes. Cool, then place garlic, half of the oil and 2 tablespoons water in a blender and puree. Set aside.
• For the sweet garlic ricotta: Add the ricotta and 3 tablespoons pureed garlic confit to a bowl and whisk to combine. Season to taste with salt. Set aside.
• Place the squash on a serving platter. Dollop with the sweet garlic ricotta and garnish with the pomegranate seeds.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
• Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

HERB-ROASTED ACORN SQUASH WITH QUESO FRESCO AND POMEGRANATE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle with olive oil.
• In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the squash slices to the bowl and toss until evenly coated with the spices and herbs.
• Place the squash on the prepared baking sheet and roast until a fork goes through smoothly, 25 to 30 minutes.
• Remove from the oven and serve warm, topped with the queso fresco and pomegranate seeds. Sprinkle with some fine sea salt and garnish with cilantro leaves.

OVEN-ROASTED ACORN SQUASH WITH POMEGRANATE AND PARSLEY RECIPE BY TASTY

Steps:

• Preheat oven to 425°F. Lightly spray two rimmed baking trays with cooking oil.
• Cut squash crosswise into 1-inch (2.5 cm) slices.
• Use a round cookie cutter or a small can or jar to remove seeds from the middle of each slice. Place slices on prepared trays.
• In a small bowl in the microwave, melt together butter and brown sugar. Using half the butter mixture, brush tops of squash with butter mixture and very lightly sprinkle squash slices with salt and pepper.
• Transfer trays to oven and roast 30 minutes or until golden brown and tender, turning once halfway through, and brushing other side with the remaining butter and brown sugar mixture
• Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.
• Enjoy!

PERFECT ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
• To prepare the squash, use a sharp chef's knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
• Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
• Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

ROASTED ACORN SQUASH WITH POMEGRANATE AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Wash the two whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
• Slice the squash into 1/2-inch-thick slices. Heat a 14-inch cast-iron pan over medium-high heat and add the olive oil. Once heated, add the squash in an even layer. Season with salt and pepper and sear on the first side until lightly golden brown, about 3 minutes, in batches if needed. Place the seared squash on the prepared sheet tray, seared-side down, and season the top side with salt and pepper. Scatter the thyme sprigs over the squash and put into the oven. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
• Transfer the squash to a large bowl, season with more salt, pepper and cumin to taste. Drizzle with the warmed syrup and toss to combine. Pour onto a platter and sprinkle with the pomegranate seeds and goat cheese.

ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
• In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
• Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.