Roasted Acorn Squash with Pepita Brown Butter

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Liz Macias

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
  • Salt
  • Pepper
  1. Pre-heat oven to 350° F.
  2. 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.
  3. 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.
  4. 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!
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