POM-Glazed Baked Squash and Apples
Contributed by: News Canada
(NC) - The sweet, tart and juicy taste of the pomegranate has long been a staple in Mediterranean and Middle Eastern cooking. Now, Western chefs are using pomegranates regularly…and with good reason.
Time to table: 1 hour (30 minutes preparation plus 20 to 30 minutes baking)
- juice from 2 large POM Wonderful Pomegranates,* or 1/2 cup POM Wonderful 100% Pomegranate Juice
- 2 1/2 lbs. butternut squash
- 4 apples (McIntosh, Jonagold, Granny Smith, Gala or Braeburn)
- 1/2 cup light brown sugar
- 2 tablespoons melted butter
- 1 teaspoon salt or to taste
- 1/4 cup arils from 1 large POM Wonderful Pomegranate
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Preheat oven to 350 F.
Peel butternut squash and cut into 2-inch chunks.
Arrange in a buttered 13 x 9 x 2-inch baking dish.
Cut apples into quarters or slices (peeled or skin on); add to baking dish.
Mix together light brown sugar and pomegranate juice.
Spread on squash and apples.
Drizzle with butter.
Bake 20 to 30 minutes until soft.
Garnish with arils.
* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Serving Size: Makes 6 - 8 Servings
Nutritional Information: Per Serving (1 cup): 263 calories, 2g protein, 61g carbohydrate, 4g total fat (2g saturated), 10mg cholesterol, 428mg sodium, 7g dietary fiber, 1730mcg vitamin A RE, 38mg vitamin C.