Sweet Pomegranate Squash with Spiced Squash Seeds
Squash can be kind of boring by itself. However, when the seeds are spiced and roasted and sprinkled over the top with pomegranate arils, it adds a completely different flavor.
Recipe type: Side Dish
Cuisine: American
Serves: 10
  • 2 whole acorn squash, halved, seeds removed and set aside.
  • 1 lg. egg white, beaten until frothy
  • ½ tsp. jamaican jerk seasoning
  • 1 tsp. maple syrup
  • 4 tbsp. light brown sugar
  • ½ cup fresh apple cider
  • ¼ tsp. seasoned salt
  • ¼ tsp. fresh ground black pepper
  1. In a small bowl, combine reserved squash seeds, egg white, jerk seasoning and maple syrup.
  2. Spread mixture unto a foil lined baking sheet sprayed with non-stick spray.
  3. Bake at 250 degrees for 20-25 minutes or until seeds are golden brown and crunchy.
  4. Remove from oven, let cool, then break up seeds. Set aside.
  5. While seeds are baking, bring apple cider to a boil in a small saucepan.
  6. Reduce cider by ¾ or until it is thickened to a syrupy consistency.
  7. Spoon cider glaze into each squash half.
  8. Spoon 1 tablespoon each of brown sugar and butter into each squash half.
  9. Sprinkle with salt and pepper.
  10. Cover and bake for 40 minutes. Uncover and bake an additional 15 minutes or until tender.
  11. Transfer to a serving dish and sprinkle with spiced squash seeds and pomegranate seeds. Serve.
Recipe by Little Rusted Ladle at https://www.littlerustedladle.com/rustic-thanksgiving-feast-recipes-styling-tips/