How to Cut an Acorn Squash

Before we get to the jewel-toned, tart pomegranate garnish on this vegetarian dish, let’s start at the beginning. How to take a rock-solid freshly harvested acorn squash and break it down in your home kitchen without losing a finger? It’s easier than it looks. Here’s how to safely slice an acorn squash into wedges perfect for roasting:

First, wash the squash well. They often have dried dirt hiding in their scalloped edges and crevices. Give the squash a thorough bath and a bit of a scrub.
Choose the best knife for the job: a heavy, long-bladed chef’s knife will do the trick.
Next, place the squash on its side on the cutting board and slice off the stem end. Cut as little fo the squash as possible, both to reduce waste and to make it easier on yourself.
Now you have a flat surface, where the stem used to be, to stand the squash upright on. Use the cut surface as a flat base to steady your squash then slice from the tip downwards to cut the squash in half lengthwise.
Now, you can scoop out the seeds and save them for roasting later if you like.
To make wedges, place both squash halves cut side down on the cutting board. Use the natural ridges in the vegetable to cut wedges all the way around.

There you have it: an easy way to cut safe and clean acorn squash wedges for roasting.

Easy Pomegranate Glaze Recipe

While your squash roasts, make a sticky, sweet-tart pomegranate glaze on the stovetop to bring the dish to life. For this three-ingredient glaze, you’ll need real pomegranate juice (not sweetened), pomegranate molasses, and honey.

Wondering where to find pomegranate molasses? It’s increasingly available at well-stocked supermarkets like Whole Foods. You can also find it at Mediterranean and Israeli markets. Or you can even make your own.

If you haven’t tried it yet, prepare to fall in love. Pomegranate molasses is somewhere between thick and unctuous balsamic vinegar and sweet honey. It’s bright, slightly tart, and packs some serious flavor in just a few drops. After making this glazed squash, have fun adding the molasses to everything from salad dressings to baked goods.

Serving Suggestions

Glaze your roasted acorn squash with pomegranate syrup and sprinkle the whole plate with fresh pomegranate arils for a show-stopping plate. Add a few fresh sage leaves to complement the ruby tones, and you have a festive presentation for holidays or any day.

Pomegranate Glazed Acorn Squash Recipe

Yield: 4 servings

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

Ingredients

1 large or 2 small acorn squash, cut into ½-inch wedges
1 tablespoon olive oil
½ cup pomegranate juice
1 tablespoon pomegranate molasses (or substitute balsamic vinegar)
1 tablespoon honey
Seeds of 1 pomegranate
5 sage leaves, minced

Instructions

On a baking sheet, toss the acorn squash pieces with olive oil, salt, and pepper. Roast for 30-40 minutes, until tender. Flip the squash after 20 minutes.
While the squash roasts, heat the pomegranate juice, pomegranate molasses, honey in a small saucepan. Bring to a simmer, reduce the heat and cook for 5-7 minutes, until slightly reduced.
Remove the squash from the oven, drizzle (or brush) with the glaze, and roast for another 5 minutes, until caramelized.
Top with pomegranate seeds and sage to serve.