Acorn squash with spiced honey butter and pomegranate
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Fork-tender acorn squash given the slightest zing with cayenne pepper, and decked with festive pomegranate.
Ingredients
2 small acorn squash
1 tablespoon extra-virgin olive oil
Sea 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.
