Maple Roasted Acorn Squash with Persimmons, Pomegranates, Feta, and Squash Seeds

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Last night the wind kept us up and the horses were eating and active right outside our bedroom. The wind makes our ranch lively, the animals seem a little anxious, and we keep waiting for the rain to come, but it just keeps blowing and blowing, a relentless wind in our open, golden valley. This threat of real weather reminds me that my favorite holiday is coming up. Thanksgiving is such a simple holiday, celebrating my favorite things- food & family- without the business of presents and expectations. This dish is such a treat; a sampling of the rich flavors that come with cooler weather. It would also be a lovely addition to any Thanksgiving feast. We tend to just eat our acorn squash skins, it’s too much work to take them off, and they are sweet and salty and oven crisped. This is quick dish that can easily be doubled or tripled, you can substitute different squashes and cheeses as well. The key element turned out to be the squash seeds caramelized in bacon fat and maple syrup, with flaky sea salt added to balance out the flavors. I’ve never tasted a better squash seed.

Maple Roasted Acorn Squash with Persimmons, Pomegranates, Feta, Squash Seeds & Rosemary

Prep: 15 min Cook: 45-55 min Serves: 2-4

1 acorn squash, halved, then sliced thinly: save the seeds!
1 tbsp butter-melted
Olive oil
Sea salt & pepper
1 tsp red chili flakes
2 tsp/drizzle maple syrup
1 large sprig fresh rosemary, stem removed
1 persimmon, halved and sliced thinly
Pomegranate-use about 1/2 the seeds or less
Fresh feta cheese
Flaky sea salt-Maldon

1. Preheat the oven to 420.
2. Place the acorn squash on a baking sheet. Drizzle the melted butter and some olive oil on the squash and season with salt and pepper. Bake for 20 minutes, then flip. On the flipped side, season with more salt & pepper, red chili flakes and maple syrup. Roast for another 20 minutes, then sprinkle the squash with the rosemary and bake until the herbs and squash are crisped-about ten minutes.
3. During the last 20 minutes, prepare the acorn squash seeds. You can use butter, but bacon fat is best. Place the squash in a skillet with about a tablespoon of bacon fat or butter. Season the seeds with salt & pepper and a drizzle of maple syrup. During the last few minutes of cooking, add some fresh rosemary. Check the seeds often, they are super easy to burn. They are done when they are crisped, slightly browned and the maple syrup has caramelized.
4. To serve, place the squash on a serving plate and top with the seeds, persimmon, pomegranate, feta, a grind of fresh cracked pepper, a sprinkle of Maldon, and the rest of the crispy bits from the baking pan and skillet.

 

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