Maple Sage Roasted Acorn Squash with Pomegranate and Walnuts

Name: Maple Sage Roasted Acorn Squash with Pomegranate and Walnuts
Total time: 50 min
Ingredients: 2 large acorn squash (about 3 pounds), seeded and cut into 1/2-inch half-moon slices; 3 tablespoons olive oil; 1/4 cup pure maple syrup; 2 tablespoons fresh sage leaves, finely chopped; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; Salt, to taste; Freshly ground black pepper, to taste; 1/2 cup toasted walnuts, roughly chopped; 1/2 cup pomegranate seeds; 2 tablespoons dried cranberries; 2 ounces goat cheese, crumbled (optional); Fresh sage leaves, for garnish; 2 tablespoons pure maple syrup; 1 tablespoon balsamic vinegar; 1 tablespoon unsalted butter

cinnamonglow.com

Tender acorn squash with maple, sage, and pomegranate offers festive flavor and autumn color for gatherings or cozy dinners.

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Ingredients

2 large acorn squash (about 3 pounds), seeded and cut into 1/2-inch half-moon slices
3 tablespoons olive oil
1/4 cup pure maple syrup
2 tablespoons fresh sage leaves, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup toasted walnuts, roughly chopped
1/2 cup pomegranate seeds
2 tablespoons dried cranberries
2 ounces goat cheese, crumbled (optional)
Fresh sage leaves, for garnish
2 tablespoons pure maple syrup
1 tablespoon balsamic vinegar
1 tablespoon unsalted butter