slow roasted acorn squash topped with brown butter, caramelized pecans & pomegranate seeds
Author:Kayla Howey
Ingredients
Scale
Roasted Acorn Squash
1 acorn squash, ends removed and halved
canola oil
salt and pepper
Brown Buttered Pecans
½ stick unsalted butter
3 oz halved pecans
2 rosemary sprigs
5 sage leaves
honey, to drizzle
pomegranate seeds, to garnish
Instructions
Roasted Acorn Squash
Preheat the oven to 450°F. Remove the seeds from the acorn squash by using a spoon to scoop them out. Cut the halved acorn squash into large wedges. Coat the wedges with canola oil and season them with salt and pepper. Spread them out in an even layer on a baking sheet. Roast in the oven for about 20 minutes. Gently turn the squash over, making sure the bottoms are golden brown. Finish roasting on the other side for just a couple of minutes until tender.
Brown Buttered Pecans
While the squash is roasting, heat the butter in a pan over medium heat. Once melted, add the pecans, whole herbs, and a pinch of salt. Continue to cook until the butter browns. Remove from the heat quickly so the butter does not turn black. Spoon the nuts and brown butter over the roasted squash. Drizzle with honey and top with a sprinkle of pomegranate seeds.