- 1 acorn squash, halved, seeds and halved again
- 1 teaspoon olive oil
- 1/ 4 teaspoon salt
- 1/ 4 teaspoon ground black pepper
- 2 cups apple cider
- 1 tablespoon brown sugar
- 1 cinnamon stick
- 5 cloves
- 2 teaspoons unsalted butter
- 1/ 4 cup pomegranate seeds
- 2 tablespoons chopped parsley
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Brush all sides of the squash with oil and season with salt and pepper. Place the squash, cut-side down, on the prepared baking sheet. Roast for 20 minutes, turn the squash over so the opposite cut side is down, and continue roasting until tender, for 20 minutes more.
Meanwhile, combine cider, brown sugar, cinnamon stick and cloves to taste in a small saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to a thin, syrupy glaze, 20 to 25 minutes. (Watch carefully toward the end to prevent burning.) Remove from the heat and discard the cinnamon stick and cloves. Stir in butter until melted.
Serve the roasted squash with the cider drizzle. Sprinkle with pomegranate and parsley.