(click on photo to see a beautiful closeup)
Oh, MY. It was delicious to look at, delicious to eat. My recipe is a little different, adding the fresh pomegranate juice to the reduction and glowing juicy pomegranate kernels, but basically the same. This is the prettiest, easiest vegetable side that just begs to be on your Thanksgiving table. Amazingly, the kids (2 years and 6 years) loved it!
To make you will need:
2 acorn squashes, cut into quarters and seeded
a little olive oil
a fresh pomegranate, split
1/2 cup balsamic vinegar
3 tablespoons of squeezed fresh juice from above pomegranate
1 T. honey
salt as desired
Preheat oven to 400F.
Drizzle olive oil on a baking sheet. Rub the cut edges of the squash in the oil, then arrange fairly tightly together on the baking sheet.
Roast until the squash pieces are soft, remove from oven to cool.
In a small saucepan, simmer the vinegar, pomegranate juice , and honey until it is reduced to almost a syrup. Remove from heat.
Assemble the squash on a long platter, or on individual plates:
Drizzle about a teaspoon of the sauce in the middle of each squash quarter.
Add a small handful of the arugula on top of the sauce.
Using a fork or your fingers, place small chunks of goat cheese on top of the arugula.
Sprinkle with fresh pomegranate seeds.
Happy eating, and have a wonderful Thanksgiving!