Use a citrus reamer, juicer, or press to extract the pomegranate juice.

　　

Ingredients

serves 6

　　2 cups fresh pomegranate juice (about 7 pomegranates), plus seeds from 1/2 pomegranate for garnish

　　1/4 cup sugar

　　5 whole allspice

　　5 whole black peppercorns

　　1 dried bay leaf

　　1 whole cinnamon stick

　　Unsalted butter, melted, for brushing, plus more at room temperature for the pan

　　3 acorn squash, sliced into 1-inch-thick rings, seeds removed

　　Coarse salt

　　

Step 1

Preheat the oven to 450°F. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer until reduced to a syrup. Drain through a fine sieve into a small bowl, and discard the spices.

　　

Step 2

Line a baking sheet with parchment paper. Butter the parchment. Lay the squash rings on top of the parchment; brush the tops with melted butter, and season with salt.

　　

Step 3

Roast the squash until tender when pierced with a paring knife and the undersides are well browned, about 30 minutes. Turn the squash over, and brush the tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from the oven; brush the squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.