BHG Delish Dish

Stirring Up Ideas In The Kitchen

Ancho Pomegranate Caramelized Acorn Squash

Well this is pretty cool.  Look mom, I’m on BHG!  Hey hey… I’m Chris, music teacher by day, dude food blogger and photographer of Shared Appetite pretty much the rest of the time.  Sharing is caring, and I love creating recipes that bring people together around the table.

Fall is here.  Thanksgiving is coming.  Consequently, my Black Friday food coma awaits.

And sure, I’m with ‘ya America when it comes to all the apple and pumpkin love.  I currently even have an IV of apple cider hooked up to my veins.  Love that stuff.

But squash is also pretty darn great.  And as the temperatures begin to drop, I go all sorts of Bubba Gump on squash in our house. Butternut squash and spaghetti squash are definitely two of my faves, but I’m also a huge fan of acorn squash.  It’s fantastic when roasted and makes for one heck of a side dish.

ancho pomegranate caramelized acorn squash

Roasting is one of the easiest ways to cook up that healthy vegetable stuff.  And good news, it’s also one of the tastiest.  All those natural sugars get all hot and caramelized.  It basically transforms vegetables into the best versions of themselves possible.

I used BHG’s recipe for Caramelized Acorn Squash and gave it a few personalized twists.  I’m a huge fan of a bit of spice, so I added some ancho chili powder.  Now don’t worry.  Ancho chili powder isn’t really spicy… it’s very earthy and smokey with just a little heat.

My wife Asheley is a big fan of pomegranates, so being the loving and caring husband I am, I swapped out a bit of the brown sugar and added in some pomegranate molasses to the glaze, as well as some fresh pomegranate arils to the finished dish for garnish and little pops of fresh, tart flavor.

ancho pomegranate caramelized acorn squash

So just to review all my changes to this awesome Caramelized Acorn Squash recipe…

  • Cut the acorn squash into 1″ slices prior to roasting.  Toss with 1 tablespoon olive oil, 1/2 tablespoon ancho chili powder, and season with Kosher salt.
  • Roast the acorn squash slices at 400°F until tender (about 25-30 minutes).
  • Only use 2 tablespoons of butter, 2 tablespoons of brown sugar, and add 2 tablespoons of pomegranate molasses to glaze.
  • Add pomegranate arils and chopped parsley to finished dish for garnish.

ancho pomegranate caramelized acorn squash

Oh, you’re still here, huh?  Go get your ancho-pomegranate flavor party on with this  Caramelized Acorn Squash recipe.  And then profess your acorn squash love from the highest mountains (i.e. Facebook).  Thanks y’all!  Have a very happy and blessed Thanksgiving!

6 Responses to “ Ancho Pomegranate Caramelized Acorn Squash ”

  1. Oh my gosh I’m in love with all the flavors here! The spicy ancho with the earthy sweet squash and then that hit of tart pomegranate… what a perfect fall dish :D

  2. I noticed you didn’t peel the squash. Do you eat the peel or just the softened squash away from the peel.

  3. Hi Laureen,

    You can eat the peel on cooked acorn squash. However, Chris prefers to eat just the softened squash.

    Thank you!

    Sarah Food Editor

  4. This is just gorgeous and inventive!!! love this, Chris!!

  5. Love the addition of pomegranate – this is definitely a recipe I need to try!

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