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Bobby Flay's Roasted Acorn Squash with Toasted Hazelnuts

Cook Time:
30 mins
Prep Time:
15 mins

Chef notes

I love the way it makes the house smell! These are some of my favorite fall flavors and the recipe comes together easily and is a crowd-pleaser every time I make it. We recently added it to the menu at Amalfi in Las Vegas.

Technique tip: If you are a fan of brown butter, make a batch and store it in your refrigerator for up to a week and just warm some up when you want it. It is a game-changer ingredient in so many dishes (cookies, cakes, topping for fish or beef, in pasta, etc.).

Swap option: These flavors will work with any winter squash (butternut, delicata, etc.) or even sweet potatoes or yams.


  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 acorn squash, cut into quarters, seeds removed
  • 3 tablespoons extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1/2 cup (1 stick) butter, unsalted
  • 1/4 cup pomegranate molasses
  • 1/4 cup toasted hazelnuts, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley



Preheat the oven 400 F.


In a small bowl, thoroughly combine the light brown sugar, nutmeg, cinnamon and ginger; set spice rub aside.


Place the quartered acorn squash in a large bowl. Drizzle the oil over the squash, season with salt and pepper, and toss to coat. Liberally sprinkle some of the spice rub over the squash and toss to evenly distribute.


Pour the squash out, cut-side up, onto a sheet pan and sprinkle the exposed side of the squash with some more of the spice rub. Place the squash into the oven and roast until golden and fork-tender, 20 to 25 minutes. At this point, switch the oven to broil and broil for an additional 2 to 5 minutes, just until the squash turns brown and caramelized in spots. Remove from the oven and set aside.


While squash is roasting, melt the butter in a small saucepan over medium heat, stirring occasionally. Continue to cook the butter until the butter foams and turns brown and smells nutty, 5 to 8 minutes, being careful not to burn. Set aside to gently cool to room temperature, about 10 minutes.


In a small bowl, combine the just warm brown butter and the pomegranate molasses, and stir to combine. Season with salt and pepper and mix through.


Place the roasted acorn squash on a platter and spoon the dressing all over the top of each piece of squash. Garnish with chopped hazelnuts and chopped parsley and serve.