Caramelized Acorn Squash with Walnut & Pomegranate Gremolata

Ingredients

• 1 cup apple cider
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 sprig rosemary
• 2 small acorn squash, peeled, seeded, and quartered
• (about 2 1/2 lbs once peeled and seeded)
• 1/4 cup vegetable oil
• kosher salt, as needed.
• 1 cup parsley leaves, chopped
• 1 tbsp oregano leaves, chopped
• 1 lemon, zested and juiced
• 1/2 cup toasted walnuts, chopped
• 1/2 cup pomegranate seeds

Instructions

1. 1

   Caramelized Acorn Squash

2. 2

   In a small saucepan, combine the apple cider, honey, soy sauce, and sprig of rosemary. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer for about 20 minutes until syrupy and glaze-like.

3. 3

   Meanwhile, preheat the oven to 425F.

4. 4

   Toss the acorn squash in a large bowl and drizzle in a light coating of oil.

5. 5

   Once the glaze has thickened, add it to the squash. Toss well. Spread the squash out onto a foil-lined sheet pan in one, even layer. Season the squash with a pinch of salt.

6. 6

   Roast for about 25 minutes, or until caramelized and tender.

7. 7

   Remove the squash from the oven and transfer to a platter. Spoon all of the glaze over top. Garnish with a generous amount of the walnut & pomegranate gremolata. Walnut & Pomegranate Gremolata

8. 8

   In a small mixing bowl, combine the parsley, oregano, lemon zest, lemon juice, toasted walnuts, and pomegranate seeds.

9. 9

   Toss until well-mixed.