Step 1

Caramelized Acorn Squash

Step 2

In a small saucepan, combine the apple cider, honey, soy sauce, and sprig of rosemary. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer for about 20 minutes until syrupy and glaze-like.

Step 3

Meanwhile, preheat the oven to 425F.

Step 4

Toss the acorn squash in a large bowl and drizzle in a light coating of oil.

Step 5

Once the glaze has thickened, add it to the squash. Toss well. Spread the squash out onto a foil-lined sheet pan in one, even layer. Season the squash with a pinch of salt.

Step 6

Roast for about 25 minutes, or until caramelized and tender.

Step 7

Remove the squash from the oven and transfer to a platter. Spoon all of the glaze over top. Garnish with a generous amount of the walnut & pomegranate gremolata.Walnut & Pomegranate Gremolata

Step 8

In a small mixing bowl, combine the parsley, oregano, lemon zest, lemon juice, toasted walnuts, and pomegranate seeds.

Step 9

Toss until well-mixed.