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Sweet Pomegranate Squash with Spiced Squash Seeds
Make acorn squash like you've never seen it before.
Little Rusted Ladle
halved, seeds removed and set aside
beaten until frothy
Jamaican jerk seasoning
light brown sugar
fresh apple cider
fresh ground black pepper
In a small bowl, combine reserved squash seeds, egg white, jerk seasoning, and maple syrup.
Spread mixture onto a foil-lined baking sheet sprayed with non-stick spray.
Bake at 250 degrees for 20-25 minutes or until seeds are golden brown and crunchy.
Remove from oven, let cool, then break up seeds. Set aside.
While seeds are baking, bring apple cider to a boil in a small saucepan. Reduce cider by 3/4 or until it is thickened to a syrupy consistency.
Spoon cider glaze into each squash half.
Spoon 1 tbsp each of brown sugar and butter into each squash half. Sprinkle with salt and pepper.
Cover and bake for 40 minutes. Uncover and bake an additional 15 minutes or until tender.
Transfer squash to a serving dish and sprinkle with spiced squash seeds and pomegranate seeds. Serve.