I'm glad we're coming into fall vegetables. I just wish the weather would cooperate and cool off a little.
Making client meals over the weekend I improvised this tasty and very easy way of preparing acorn squash with pomegranate molasses.
Pomegranate molasses is one of my favorite pantry items. It has a delicious tang and of course a deep flavor of pomegranates. I suppose it's called "molasses" because it is about that thick, pouring very slowly out of its bottle, but is grainier, not nearly as processed looking. Just about any Middle Eastern grocery will carry it.
To prepare the squash, preheat your oven to 350 degrees. Cut a medium acorn squash in half lengthwise and scoop out all the seeds. Now cut the halves across into slices about 3/4-inch thick, leaving the rind. Place the slices on a baking sheet covered with parchment paper and prepare your glaze.
For the glaze, pour two or three tablespoon pomegranate molasses into a small bowl. Add about 1 tablespoon orange juice, a good pinch of brown sugar and 1/2 teaspoon pumpkin pie spice, or your favorite combination of cinnamon, allspice, nutmeg. Mix this thoroughly, then brush over the squash slices. Place in oven and bake about 15 minutes, remove the baking sheet, turn the squash slices with a pair of tongs and glaze the other side of the squash. Return to oven and bake another 15 minutes or so, or until a metal trussing skewer slides through the squash with no resistance.
Serve warm with pork chops or roast turkey, or however you enjoy squash.