Roasted Acorn Squash with Cider Glaze and Pomegranate

"To early to talk Thanksgiving? Not for me it’s not. On our menu, there are only 2 mashes.....Yukon potato and turnip... that’s our tradition. I’m always thinking of balancing textures. Certainly you can mash squash as well, but who wants that much soft mashed stuff? So Squash always gets roasted and quite frankly, nothing is simpler or produces big results 👌 Adapted from Eating Well 😍"
-- @dianemorrisey
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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 2-3

Recipe Card


  • 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


  • Step 1

    Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Serve the roasted squash with the cider drizzle. Sprinkle with pomegranate and parsley.