The holiday season always inspires me to be creative in the kitchen. I love utilizing locally sourced ingredients that epitomize this time of year and with the help of Executive Chef Danny Abbruzzese here at the Portola Hotel & Spa, my family will be enjoying one of his amazing recipes!
Coke Farm Acorn Squash w/ Pomegranate and Pumpkin Seeds
2 each Coke Farm Organic Acorn Squash, Cut Into 4 Wedges
(Coke Farm is a regional farm, producing fresh, organic produce for over 35 years here on the Central Coast)
1c Pomegranate Seeds
(to clean pomegranate, cut in half and with a spoon, scoop out center which includes seeds. Separate the white pith from the seeds)
1c Pumpkin Seed, Toasted
1c Brown Sugar
½ c Unsalted Butter
½ c Pure Maple Syrup
1.) Preheat oven to 350 degrees.
2.) Wash acorn squash. Cut in half, clean inside and slice each side into four equal wedges (eight total).
3.) In a mixing bowl, combine the brown sugar, butter, cinnamon, syrup and salt and pepper, to taste.
4.) Toss the squash with the butter mixture and place on a baking sheet.
5.) Bake in a preheated oven for 15-18 minutes, until the squash is caramelized and tender when pierced with a fork.
To serve, place roasted squash on a platter and garnish pomegranate and pumpkin seeds