Acorn pumpkin in pomegranate glaze

Ingredients:

• 2 acorn squash, seeded and cut into 2.5cm thick wedges.
• 3 tablespoons unsalted butter, melted
• 1 cup pomegranate juice
• 1/4 tbsp. maple syrup
• 2 tablespoons red wine vinegar
• 1/4 teaspoon ancho chili powder
• 1 small clove garlic, lightly crushed
• 2 tbsp chopped fresh parsley

Preparation:

1. Place a baking sheet on the center rack of the oven and preheat to 250°C. In a large bowl, combine the pumpkin with melted butter and season with salt and pepper to taste. Arrange on the preheated baking sheet and bake until tender and golden brown, about 45 minutes.
2. Meanwhile, in a small saucepan, combine the pomegranate juice, maple syrup, vinegar, chili powder, garlic, and 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer until the liquid has reduced to about 1/3 cup, 15-20 minutes. Discard the garlic.
3. Arrange the pumpkin on a platter. Drizzle with pomegranate glaze and sprinkle with parsley.
   
   

   Note

   
   Slice the pumpkin 1 day ahead; wrap tightly in a plastic bag and refrigerate. Prepare the glaze (Step 2) 1 day ahead and refrigerate; reheat in the microwave for 10-15 second intervals before serving.