Nutty Acorn Squash with Pecan-Parmesan Crumble
Roasted acorn squash is a classic fall side dish that’s as easy to make as it is flavorful. Naturally nutty and tender, it’s delicious on its own—but we love tossing it in a bourbon sage sauce and finishing it with toasted breadcrumbs, Parmesan, and crunchy pecans. A vegetarian side everyone will love.
Servings: 6 servings
Calories: 271kcal
Ingredients
- 2 medium acorn squash, skin on, cut into ½-inch thick half slices, see note below
- 3 Tbsp extra virgin olive oil
- ½ tsp Kosher salt
- ⅛ tsp freshly ground black pepper
- 4 Tbsp unsalted butter, divided
- 2 Tbsp bourbon
- 1 Tbsp balsamic vinegar
- 2 Tbsp chopped sage
- ⅛ tsp nutmeg, grated
- pinch of cayenne pepper
- ¼ cup panko breadcrumbs
- 3 Tbsp Parmigiano Reggiano, grated
- 3 Tbsp toasted pecans, coarsely chopped
- 2 Tbsp goat cheese, crumbled
Instructions
- Season the acorn squash. Preheat an oven to 425°F/220°C. Line a rimmed baking sheet with parchment paper, then place the sliced squash on top. Drizzle with 2 Tbsp extra virgin olive oil, then season with ½ tsp Kosher salt and ⅛ tsp black pepper.
- Roast the acorn squash. Cook until tender, about 20-25 minutes, flipping once halfway through.
- Make the bourbon sauce. In a small saucepan, combine 3 Tbsp unsalted butter, 2 Tbsp bourbon, 1 Tbsp balsamic vinegar, 2 Tbsp chopped fresh sage, ⅛ tsp grated nutmeg, and a pinch of cayenne. Heat over medium heat until the butter has melted and the bourbon cooks off and reduces, about 4 minutes total. Note: when the alcohol heats up enough, the vapors will ignite and you'll have a small flame in the pan. This is supposed to happen! Keep cooking until the fire dies out on its own. Remove from the heat until needed.
- Toast the breadcrumbs. Heat 1 Tbsp unsalted butter in a small skillet over medium heat until melted. Add ¼ cup panko breadcrumbs, then use a spatula to stir constantly until evenly toasted, about 1-2 minutes. Remove from the heat, then transfer to a small bowl.
- Stir in remaining ingredients. To the breadcrumbs, add 3 Tbsp grated Parmesan cheese and 3 Tbsp toasted chopped pecans. Stir well.
- Finish the squash. When the squash is fork tender, toss it in a large bowl with the bourbon sauce, then transfer to a plate or platter. Sprinkle on the parmesan panko mixture. Garnish with crumbled goat cheese, if using, then serve immediately!
Notes
- Safety note: Never pour alcohol from the bottle into a pan over a flame. Add bourbon off heat, then turn the heat on to avoid flare-ups.
- How to cut acorn squash: Trim off the stem and base so it sits flat. Halve top to bottom (no peeling needed) and scoop out seeds. Place cut-side down and slice into ½-inch pieces.
Nutrition
Calories: 271kcal | Carbohydrates: 19g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 276mg | Potassium: 548mg | Fiber: 3g | Sugar: 1g | Vitamin A: 831IU | Vitamin C: 16mg | Calcium: 109mg | Iron: 2mg
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