Description
Your favorite Fall Vegetarian side dish!
Ingredients
Scale
- 1 acorn squash, cut into 1 inch slices + seeds removed
- 4 tablespoons butter, divided in 1/2
- 1/2 cup fresh apple cider
- 2 tablespoons brown sugar
- 1/2 teaspoon sea salt
- 1/4 cup pomegranate seeds
- 1/4 cup chopped pecans
Instructions
- Preheat your oven to 400F.
- Melt 2 tablespoons butter in a small dish. Place the sliced acorn squash on a baking sheet tray. Pour the melted butter on top of the squash and toss to coat. Sprinkle with salt and pepper. Place the squash pieces around the sheet tray so they are on one layer and not on top of each other.
- Roast for 12 minutes. Remove from the oven and flip the squash pieces over. Return to the oven for 12 more minutes. Flip the pieces over again and check for tenderness (mine needed 4 more minutes).
- Meanwhile, add the apple cider to a small sauce pot and bring up to a simmer over medium heat. Let simmer (or low boil) until the cider has evaporated down to about 2-3 tablespoons of liquid. Turn the heat off and stir in the remaining 2 tablespoons butter, brown sugar and 1/2 teaspoon sea salt. Let sit until ready to serve.
- To serve, plate the squash and drizzle the apple cider glaze over the squash pieces and garnish with pomegranate seeds and pecans. Enjoy.
- Prep Time: 5
- Cook Time: 25
- Category: vegetarian
- Method: oven
- Cuisine: side dish