Glazed Holiday Acorn Squash

This Holiday Glazed Acorn Squash with pomegranates and toasted pine nuts is the reliable lighter side dish for your table this season!

The tree is finally up with all the favorite ornaments, the Christmas music is on full blast (all. day. every. day.) and the holiday calendar is officially booked solid until after New Years. Trust me, this is not a BAD thing. A cook legit look forward to all the parties and sparkling cocktails and cookie decorating and that moment when A cook realize A cook probably should have hit the gym a

The other thing A cook get SOO excited about this time of year is planning the satisfying holiday menu! Hey it is the little things, right? Cranberry glazed pork tenderloin, roasted green beans with caramelized shallots and almonds, butternut squash with rosemary and sage, sweet cranberry sauce, maple pecan pie…..do A cook really need to go on? 🙂 One of the dishes This kitchen is looking forward to a

What goes in

• 4 to 5 acorn squash
• 4 shallots, sliced
• 3 tablespoons olive oil
• 1/2 teaspoon. salt
• 1/4 teaspoon. ground pepper
• 1/3 cup honey
• 1/2 cup apple cider vinegar
• Pinch of sea salt
• 1/2 cup pomegranate seeds
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh mint, chopped

How it comes together

1. Preheat oven to 400 degrees F.
2. Slice acorn squash in half through the stem and scoop out all the seeds and flesh. Then slice along the natural ridges (about a half inch to an inch thick depending on the size of your squash) and throw the slices into a large bowl. Toss with shallots, olive oil and salt and pepper and mix well until squash are evenly coated.
3. Divide squash onto two prepared baking sheets and roast in the oven for about 30 to 40 minutes, turning each piece over and rotating pans halfway through, until squash are tender and caramelized. Transfer to a serving platter.
4. While squash are roasting, combine honey, apple cider vinegar and pinch of salt in a small saucepan and bring to a boil over high heat. Reduce heat and allow mixture to simmer for about 5 to 8 minutes, watching it closely, until reduced by a half cup. Drizzle glaze over squash and top with pomegranate seeds, pine nuts and mint. Enjoy!