📝 About This Recipe
Celebrate the bounty of the harvest with this stunning side dish that balances the natural earthiness of acorn squash with a rich, aromatic glaze. The squash is roasted until the edges are beautifully caramelized, while a hint of bourbon and warm spices adds a sophisticated depth perfect for a holiday spread. Finished with crunchy pecans and vibrant pomegranate arils, it is as visually striking as it is delicious.
🥗 Ingredients
Main Ingredients
- 2 medium Acorn Squash (washed and dried)
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
Honey-Bourbon Glaze
- 4 tablespoons Unsalted Butter
- 1/4 cup Honey (wildflower or clover preferred)
- 2 tablespoons Dark Brown Sugar (packed)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Ground Cloves
For Garnish
- 1/2 cup Pecan Halves (roughly chopped)
- 1/4 cup Pomegranate Arils (for a pop of color and tartness)
- 1 tablespoon Fresh Thyme Leaves (stripped from the stem)
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Slice off the stem and bottom ends of the acorn squash. Cut each squash in half lengthwise and use a metal spoon to scoop out the seeds and stringy pulp.
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3
Cut the squash halves into 1-inch thick wedges (crescent shapes). Do not peel the squash; the skin is edible and helps the wedges hold their shape during roasting.
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4
In a large mixing bowl, toss the squash wedges with olive oil, kosher salt, and black pepper until every piece is evenly coated.
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5
Arrange the squash in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.
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6
Roast the squash in the oven for 20 minutes. The flesh should start to soften but not yet be fully browned.
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7
While the squash is roasting, prepare the glaze. In a small saucepan over medium heat, melt the butter.
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8
Whisk in the honey, brown sugar, bourbon, cinnamon, ginger, and cloves. Simmer for 2-3 minutes until the sugar has dissolved and the mixture is slightly thickened.
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9
Remove the squash from the oven. Use a pastry brush to coat the top of each wedge generously with about half of the glaze.
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10
Flip the wedges over and brush the other side with more glaze, reserving a small amount for the final finish.
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11
Scatter the chopped pecans onto the baking sheet around the squash so they can toast in the glaze drippings.
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12
Return the pan to the oven and roast for another 15-20 minutes, or until the squash is fork-tender and the edges are dark golden brown.
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13
Remove from the oven and let the squash rest for 5 minutes. This allows the glaze to set slightly and become tacky.
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14
Transfer the squash to a serving platter. Drizzle any remaining glaze from the pan over the top.
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15
Garnish with the pomegranate arils, fresh thyme, and a sprinkle of flaky sea salt before serving warm.
💡 Chef's Tips
Choose squash that feel heavy for their size with dull skin; shiny skin indicates the squash was picked too early. If you don't have bourbon, you can substitute with a splash of apple cider or orange juice for a non-alcoholic depth. Keep an eye on the pecans in the final minutes of roasting as they can go from toasted to burnt very quickly. To make this vegan, replace the butter with refined coconut oil and use maple syrup instead of honey. Make sure to cut the wedges to a uniform thickness so they all finish cooking at the same time.
🍽️ Serving Suggestions
Serve alongside a traditional roasted turkey or herb-crusted pork tenderloin. Pair with a crisp, dry Riesling or a sparkling hard cider to balance the sweetness of the glaze. Add a dollop of whipped goat cheese or a sprinkle of feta on top for a creamy, salty contrast. This dish works excellently as a base for a warm autumn salad with massaged kale and quinoa. Leftovers can be diced and added to a morning bowl of oatmeal or yogurt for a seasonal breakfast.