Description
A festive, savory-sweet dish featuring roasted acorn squash halves filled with a rich maple brown butter mixture, topped with a tangy cranberry chili glaze and a crunchy pecan-pomegranate seed topping.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 4 tablespoons unsalted butter
- 3 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/2 cup fresh cranberries
- 2 tablespoons honey
- 1/2 teaspoon chili flakes
- 1/4 cup chopped pecans
- 2 tablespoons pomegranate seeds
- Fresh thyme sprigs for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet, drizzle with 1 tablespoon maple syrup, and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a small saucepan, melt butter over medium heat. Cook, swirling occasionally, until butter turns golden brown and smells nutty (about 5 minutes). Remove from heat, stir in remaining maple syrup, cinnamon, nutmeg, and a pinch of salt.
- In another saucepan, combine cranberries, honey, and chili flakes. Cook over medium heat until cranberries burst and sauce thickens slightly (about 8-10 minutes). Set aside.
- Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Remove and let cool.
- Fill each roasted squash half with the maple brown butter mixture. Drizzle with cranberry chili glaze, then top with toasted pecans, pomegranate seeds, and fresh thyme.
Notes
You can customize the seasonings to taste.