Nutty Acorn Squash with Pecan-Parmesan Crumble
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves finished with a bourbon-sage sauce and topped with a savory pecan-Parmesan breadcrumb crumble. Nutty and elegant, it's an elevated fall side dish that feels special enough for holiday tables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 186mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 510mg
- Calcium
- 77mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.