![]() If you’re not familiar with it, sumac is a Middle Eastern spice with a smoky citrusy flavor. Sprinkle with sea salt and sumac (or, if you don’t have it, paprika works fine). You can use as much or as little of the garlic as you wish. On a Silpat– or unbleached parchment paper-lined baking sheet, brush the slices with a mixture of extra-virgin olive oil and minced garlic. If you want to skip this step, you can buy a bottle of pomegranate molasses (try Just Date).Īfter washing your acorn squash, slice off the top and bottom stand it up and slice in half lengthwise scrape out the seeds and cut into 3/4- to 1-inch-thick slices. If you like, you can make both ahead of time and keep chilled for up to four days in advance.įor the yogurt sauce, you’ll just whisk together plain-unsweetened, Greek-style plant-based yogurt (I used Kite Hill), lemon juice and zest, extra-virgin olive oil, minced garlic, sea salt and black pepper.įor the pomegranate glaze, heat pomegranate juice (I used POM Wonderful) over medium heat until it’s reduced by about half, which may take about 10 to 12 minutes. You’ll drizzle this dish with a creamy, plant-based yogurt sauce that’s kind of like cucumber-free tzatziki and a tangy pomegranate glaze that’s simply a pomegranate juice reduction. How to Make the Plant-Based Yogurt Sauce and Pomegranate Glaze And, of course, I gave it my usual Mediterranean-style twist. This comforting roasted acorn squash with pomegranate glaze and pistachios showcases it all-memorable taste, texture, color, and aroma–with inviting style. I adore its texture, sweet-savory taste, heartiness, and color. When it comes to food, roasted winter squash is at the top of my list. There are so many things I love about fall. ![]()
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