Roasted Acorn Squash with a cider and brown sugar glaze that highlights its tender, sweet flavor. This dish includes a delightful combination of spices and is topped with pomegranate seeds and chopped parsley.
1: Preheat oven to 400°F and line a baking sheet with parchment.
2: Cut the acorn squash in half lengthwise and scoop out the seeds.
3: Cut each half in half again lengthwise.
4: Brush all sides of the squash with olive oil and season with salt and ground pepper.
5: Place the squash, cut-side down, on the prepared baking sheet.
6: Roast for 20 minutes, then turn the squash over and continue roasting until tender for 20 minutes more.
7: Meanwhile, combine the apple cider, brown sugar, cinnamon stick, and cloves in a small saucepan and bring to a boil over medium-high heat.
8: Cook, stirring occasionally, until reduced to a thin, syrupy glaze (about 20 to 25 minutes). Watch carefully toward the end to prevent burning.
9: Remove from heat and discard the cinnamon stick and cloves. Stir in butter until melted.
10: Serve the roasted squash drizzled with the cider glaze, topped with pomegranate seeds and chopped parsley.
