Roasted Acorn Squash Recipe With A Wonderful Pomegranate Glaze

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Here are roasted acorn squash with a very nice pomegranate glaze fresh mint and pomegranate seeds. Recipe by Richard Ingraham

Details of Roasted Acorn Squash Recipe Video

Video Uploader: ChefRLI's Kitchen

Video Title: Learn How to Make Roasted Acorn Squash with ChefRLI

Duration: 08:59

Tags: roasted acorn squash, acorn, roasted, dish, food


Hi, I'm chef Richard Ingraham and welcome to soul food. Today we are not only going to tantalize your palate but we're going to tantalize your soul as well.

Today you know it's fall so you think about roasted acorn squash. You think about putting that squash think about apple cobblers and things of that nature today. What we're going to do is take our acorn squash.

We're going to roast it and we're going to put it together with a wonderful pomegranate glaze. Then we're going to finish it with some fresh mint and actual pomegranate seeds. So we to make roasted acorn squash, let's go.

Processing Acorn

The first thing that you want to do is take your acorn squash. What we've done already is cut the tops off of our acorn squash, so that we will have a flat surface. Now what you want to do is take your knife to be very careful.

Place your hands across like so and slice down into your squash just like this. You see G on some very nice seeds. Now one thing that a lot of people don't understand I don't know should I say is that you can actually take these seeds just like you do with pumpkin.

Rinse them off season them up and roast them. There you have a very nice healthy snack for you and for your kids. So what we're going to do now is just go ahead and scrape out all of that membrane and all of those seeds into a bowl.

Remember you don't want to dig too hard until the flesh of the squash. Because then you're going to be eliminating a lot of that flesh that we actually need later on. So once you have those out of the way the next thing that you want to do.

Again, you want to use a flat surface so instead of cutting our squash. This way you're going to turn it over just like so that you have your flat surface. Now you want to be very careful because this is very hard on the surface. That's on top so you want to be careful one thing that you need to understand is that you need to make sure that your knife is super sharp.


Because what a lot of people don't understand is that using a dull knife is twice as dangerous as using a sharp knife. A dull knife will slip off of the surface and go right directly in. I've experienced that firsthand so you want to make sure that your knife is super sharp. You want to start off by using that claw hand that we always talk about to protect your fingers.

So what we're going to do is take the first slice of our acorn squash. As you can see we're taking small slices and the smaller the slice that is going to cut down on your cooking time. The thicker the slice of course and it's gonna have to cook load a bit longer.

So once we get all of these slices done that's our first part then we're going to season it with some salt and pepper. Toss it with a little bit of olive oil and we're going to cook it in a 425-degree oven for about 15 minutes. We just want them to get nice and salty.


So now that we have these done we're going to take and put them on our sheet pan which is lined with foil. We'll take our olive oil and drizzle it across the top of our squash just like that. Give it a nice little mix you want to go ahead and mix these around first. So that each side of that squash has some of that good oil on top of it.

The reason you're doing that is the oil is going to help the seasoning adhere to the surface. Then we'll take our salt and our pepper and what I did is I took salt and pepper. I mixed it together and so what we did is we took about 90% of salt and then we used about 35% pepper, put that in.

So now we'll go ahead and salt and pepper our squash just like that okay. Remember salt is a food enhancer if you use salt and your food tastes salty then, of course, you've used too much. But salt is actually used in savory and in sweet dishes.

As well to bring out the flavor and everything that we do. So now we'll take it and put it in our 425-degree oven for about 15 minutes. Now what that's going the next thing that we're going to do is make our wonderful pomegranate glaze.

Making Pomegranate Glaze

It's a very simple process. The first thing that we want to do is take our pomegranate juice and put it into our hot pan. Then we're going to add into that some orange juice and some brown sugar. Now what you want to do is to turn your heat up and let this go ahead, start to reduce.

What's actually happening when something reduces is all the flavors are coming together. It is being a concentrated effort for all of those flavors to really just permeate through everything. That's going to be happening with this dish.

So now that this is reducing down the next thing that we're going to do is go ahead. Take our butter and we're going to put our butter in. That butter is going to help to fortify our sauce it's going to give it a nice seam and an amazing flavor as well.

Now it's about time for our acorn squash to come out of the oven. Then we're going to add that right into our sauce. Then we're going to go ahead and finish garnishing it up.


Our hunch quash is done and you can see the beautiful color and it's nice and soft. What we're going to do now is take it and you see our sauce is still simmering. You want to take it and put each piece into our sauce just like that.

Then we're going to stir it around so that each piece of that squash get some of that wonderful sauce over the top of it. Now our next step will be to go ahead and add in now our pomegranate seeds just to give it a little bit more character.

Then here comes the best part, the plating nice white dish. We'll take our acorn squash just plate it right on our plate and remember the plating. Everything doesn't have to be so precise just kind of let it fall where it needs to fall.

What we've done is taking a little bit of our sauce and reserved it for something special a little bit later on. Now you take the rest of that sauce so just pull right over the top. The next step is just to dress it up a little bit with some fresh mint nice garnish.

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Jenny Flatoue

I am a mom of 2 kids, and I have spent my childhood days with my three sisters and parents. Although my parents have helped to be educated, they have enabled me to become savvy in the cooking process. Read More