Pomegranate-Glazed Acorn Squash



1 acorn squash
1 cup pomegranate juice
1/4 cup sugar
1/2 teaspoon kosher salt
2 tablespoons butter
2 tablespoons pomegranate seeds
fresh mint

1. Halve and seed 1 acorn squash; slice into thin wedges. Toss with olive oil and roast at 425 degrees F, 20 minutes.
2. Cook 1 cup pomegranate juice with 1/4 cup sugar and 1/2 teaspoon kosher salt in a deep skillet until thickened, 5 minutes. Add the squash and 2 tablespoons each butter and pomegranate seeds; toss to coat. Sprinkle with torn mint.

Yield: 4 servings

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