Brown Butter Roasted Acorn Squash with Toasted Hazelnuts, Pomegranates and Squash Seeds
Prep time: 
Cook time: 
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Serves: Serves 2-4
  • 1 acorn squash
  • 2 tablespoons butter
  • 1¼ teaspoon olive oil, divided
  • ½ teaspoon packed brown sugar
  • ⅛ teaspoon cinnamon
  • ⅛ cup hazelnuts, chopped
  • ¼ cup pomegranate arils
  • 2 teaspoons pomegranate juice
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon dijon mustard
  1. Preheat oven to 400 degrees.
  2. Slice squash in half through the top of the squash. Cut squash into ½ inch slices. Use a spoon to scrape out the seeds. Rinse seeds off and pat dry.
  3. Add butter to a small skillet. Turn the heat on a medium-high and cook butter until it begins to brown. Once the butter begins to brown, swirl pan until it turns a deep brown and smells very nutty. Toss butter with cut squash in a bowl. Transfer squash to a large baking sheet. Sprinkle with plenty of salt and pepper. Roast until soft, about 25 minutes, turning halfway through.
  4. In the same bowl you tossed the squash in, add pumpkin seeds, ¼ teaspoon olive oil, brown sugar and cinnamon. Toss together. Season with salt and pepper. Spread on to a small baking sheet and pop into the oven with the squash, bake until golden brown, about 7-8 minutes. Set aside.
  5. While the squash and seeds roast, toast the hazelnuts and make the dressing. In the same skillet you cooked the butter, add chopped hazelnuts. Turn the heat on medium and toast until fragrant, about 1-2 minutes. Be careful not to burn.
  6. In a small bowl, add pomegranate juice, vinegar and mustard. Whisk until combined. Slowly whisk in remaining olive oil. Season with salt and pepper.
  7. When squash comes out of the oven, transfer to serving platter. Sprinkle with hazelnuts, roasted seeds and pomegranate arils. Drizzle with vinaigrette.
Recipe by Cooking for Keeps at