- Serves: 4 to 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/4 cup maple syrup
- 2 cups apple cider
- 1 cup pomegranate juice
- 1/4 cup dried cranberries
- Zest of 1 lemon
- 2 winter squash (delicata, butternut, acorn or any combination) or 1 sugar pie pumpkin, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- Pinch of cloves
Directions
Preheat oven to 400° F.
In a heavy saucepan over medium-high heat, combine the maple syrup, apple cider and the pomegranate juice. Bring this mixture to a boil and cook for 10 to 12 minutes, or until the mixture is reduced by about half. Stir in the cranberries and lemon zest. Set aside to cool.
Toss the squash in the olive oil. Combine the rest of the ingredients in a small bowl and sprinkle it on the squash.
Spread out the squash in a single layer on a baking sheet and bake for 15 to 25 minutes, until the squash is tender throughout. Drizzle with the glaze and serve.
Special notes:
On the show we freshly ground our spices. To make your own ground spice blend, place 1/2 stick cinnamon, 7 to 8 allspice berries and 5 to 6 clove buds in a spice grinder. Add 4 to 5 peppercorns and a pinch of red pepper flakes. Grind to a powder.
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