Skip to Content

Roasted Acorn Squash And Braised Pears


  • 2 small acorn squash; peeled, halved, seeded, and cut into 1/2"pieces
  • 3 Tbsp clarified butter, melted, plus 3 Tbsp unsalted butter
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/3 cup small-diced red onion or shallot
  • 1/4 tsp freshly ground pepper
  • 2 pears, cut into 1/2" pieces (about 2 cups)
  • 1/2 cup chicken or vegetable broth
  • 1 tsp chopped fresh rosemary


1. Preheat oven to 450°F. Line small baking sheet with parchment paper. In medium bowl, toss squash with clarified butter, cinnamon, nutmeg, and 1/4 tsp salt. Transfer squash to prepared baking sheet and roast for 15 minutes, or until golden and fork-tender. Remove from oven and set aside at least 5 minutes.

2. Meanwhile, in small saucepan, heat 2 Tbsp butter over medium-high heat. Add onions, 1/4 tsp salt, and pepper and cook until onions are soft, about 2 minutes. Add pears and chicken broth and bring to simmer. Cook for 5 minutes or until barely tender. Stir in remaining 1 Tbsp butter. Remove from heat. (You don't want to cook pears too long; you want them to retain their shape.)

3. In medium mixing bowl, combine roasted squash, rosemary, and braised pears with their cooking liquid. Toss gently to combine. Serve warm.

Adapted from Emerils

Shop Ingredients