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Roasted Acorn Squash And Braised Pears


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


1. Preheat the oven to 450┬░F. Line a small baking sheet with parchment paper. In a medium bowl, toss squash with clarified butter, cinnamon, nutmeg, and 1/4 teaspoon 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 a small saucepan, heat 2 tablespoons butter over medium-high heat. Add onions, 1/4 teaspoon salt, and pepper and cook until onions are soft, about 2 minutes. Add pears and chicken broth and bring to a simmer. Cook for 5 minutes or until barely tender. Stir in remaining 1 tablespoon butter. Remove from heat. (You don't want to cook pears too long; you want them to retain their shape.)

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

Adapted from Emerils

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