Roasted Acorn Squash with Pomegranate Glaze

• 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

1. Preheat the oven to 450F.
2. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon.
3. Simmer until reduced to a syrup.
4. Drain through a fine sieve into a small bowl, and discard the spices.
5. Line a baking sheet with parchment paper.
6. Butter the parchment.
7. Lay the squash rings on top of the parchment; brush the tops with melted butter, and season with salt.
8. Roast the squash until tender when pierced with a paring knife and the undersides are well browned, about 30 minutes.
9. Turn the squash over, and brush the tops with pomegranate glaze.
10. Continue cooking 5 minutes more.
11. Remove from the oven; brush the squash again with glaze.
12. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.

pomegranate juice, sugar, allspice, black peppercorns, bay leaf, cinnamon stick, butter, acorn, salt

Taken from www.epicurious.com/recipes/food/views/roasted-acorn-squash-with-pomegranate-glaze-392811 (may not work)