Roasted Acorn Squash with Pepita Brown Butter
Fall is finally here in Southern California! With that comes all the beautiful squashes. One of my favorites is acorn squash; the texture is a bit different than say a butternut or pumpkin and maintains its structure a little better. This side dish is perfect for any of your upcoming holiday meals and gatherings.
- 2 acorn squash
- 1/4 cup blended oil
- 1/2 cup butter
- 1/4 cup raw pepitas
- 2 Tbsp brown sugar
- Pinch of sumac
- Pinch of paprika
- Fresh croutons or toasted panko
- 2 Tbsp pomegranate seeds
- 1 tsp saba
- Pre-heat oven to 350° F.
- Cut the squash in half lengthwise. Lay flat and slice in to 3/4-inch slices; the squash will resemble a crescent. In a large bowl, combine the oil, sugar, sumac, paprika, salt, and pepper. Toss until evenly coated and place on a baking sheet pan. Bake in pre-heated oven for 25-30 minutes until soft enough to pierce with a fork.
- Meanwhile combine the putter and pepitas in a small sauce pot and slowly bring up to a boil. Continue to cook until the milk solids brown, being careful not to burn the butter. Season with salt and pepper and set aside.
- Remove from the squash from oven and arrange on a platter. Spoon the brown butter pepitas over the squash, and don't be shy! Garnish with the pomegranate seeds, drizzle with saba, and crumble some croutons over the squash. ENJOY!