Glazed Acorn Squash
with goldenberries & pecans
Goldenberries make a fantastic special addition to any feast, as their sweet-tart flavor is reminiscent of cranberries.
1 Cup Pecans
4 Acorn Squash, halved lengthwise, seeds and membranes removed, then cut into rounds
3 Tbsp Coconut Oil, melted
¾ Cup Navitas Naturals Goldenberries, coarsely chopped
4 Cups Apple Juice
3 Tbsp Maple Syrup
1 sprig fresh Rosemary (whole)
Sea salt and freshly cracked Black Pepper, to taste
Preheat the oven to 425 degrees F. On a baking sheet, spread the pecans into an even layer. Toast until fragrant, about 6 minutes, and let cool. Chop coarsely. Brush the cut sides of the squash with the coconut oil and season with salt and black pepper. Place the squash rounds onto a baking sheet and bake until tender and lightly browned, about 35 minutes. While the squash is baking, combine the goldenberries, apple juice, maple syrup, rosemary, and a pinch of sea salt in a medium saucepan. Bring to a boil and cook over medium-high heat, stirring occasionally, until the mixture has reduced to about a third and the goldenberries appear rounded, about 15-20 minutes. Keep warm to prevent the contents from solidifying. When the squash is ready, transfer to a mixing bowl and add the pecans. Remove and discard the rosemary from the glaze and immediately drizzle the goldenberry mixture on top of the squash. Toss gently, and transfer to a serving bowl, drizzling any glaze at the bottom of the bowl on top of the finished dish. May be served hot or cold.