Fork-tender acorn squash given the slightest zing with cayenne pepper, and bedecked with pomegranate.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings

Ingredients

  • 2 small acorn squash
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste
  • 1/4 cup butter, melted
  • 1 tablespoon honey
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup pomegranate seeds, to garnish

Preparation

Preheat oven to 375 ̊F. Cut acorn squash in half, scoop out seeds and cut in quarters. On a parchment- lined baking sheet, toss with olive oil, salt and pepper. Roast in oven for 35 to 45 minutes or until squash is cooked through and edges are golden.

In small bowl, combine butter, honey and cayenne and drizzle over roasted squash just before serving. Sprinkle with pomegranate seeds to garnish.