Acorn squash with spiced honey butter and pomegranate

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.


2 small acorn squash

1 tablespoon extra-virgin olive oil

Coarse 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


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.