Acorn squash with spiced honey butter and pomegranate

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Fork-tender acorn squash given the slightest zing with cayenne pepper, and decked with festive pomegranate.

Ingredients

2 small acorn squash

1 tablespoon extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

1/4 cup butter, melted

1 tablespoon honey

1/4 teaspoon cayenne pepper

1/2 cup pomegranate seeds, to garnish

Preparation

Preheat oven to 375 ̊F. Cut acorn squash in half, scoop out seeds and cut in quarters. On a parchment- lined baking sheet, toss with olive oil, salt and pepper. Roast in oven for 35 to 45 minutes or until squash is cooked through and edges are golden.

In small bowl, combine butter, honey and cayenne and drizzle over roasted squash just before serving. Sprinkle with pomegranate seeds to garnish. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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