Acorn Squash Pomegranate Recipe
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Once at a boil turn down to a simmer and cover for 15 minutes until al dente.
Acorn squash pomegranate recipe. Preheat oven to 400 degrees. I also love to play with the seasonings a bit sometimes and have found that a touch of ground cumin or cinnamon are also fabulous additions. Transfer the roasted acorn squash wedges onto a parchment lined baking sheet.
Here are roasted acorn squash recipe with a very nice pomegranate glaze fresh mint and pomegranate seeds. As the squash roasts boil farro 1 cup in water 3 cup. Lay the squash rings on top of parchment.
Top with pomegranate arils during last 5 min of cook time. Slice tops off squash and reserve. 6 ingredient roasted acorn squash with pomegranate and pistachio makes a simple and delicious vegan holiday dish.
2 acorn squash about 1 1 2 to 2 pounds each 1 4 cup olive oil divided kosher salt 1 4 teaspoon black pepper 1 4 teaspoon ground allspice 1 garlic clove 1 tablespoon pomegranate molasses see recipe notes 1 2 teaspoon red pepper flakes 1 2 cup pomegranate arils 1 4 cup chopped flat leaf. Continue cooking 5 minutes more. Brush tops with melted butter and season with salt.
Brush insides of squash evenly with 1 tablespoon olive oil. Arrange in single layer on 2 parchment paper lined baking sheets. Roast the squash until tender when pierced with a paring knife and undersides are well browned about 30 minutes.
Drain the remaining water and set aside in a large bowl to cool. Drizzle with olive oil and season with the red pepper flakes salt and black pepper dressing for pomegranate salad. Dress it up with some fresh mint nice garnish.
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