Fall Inspired Holiday Cooking

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!

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Coke Farm Acorn Squash w/ Pomegranate and Pumpkin Seeds

Serves 4

 

Ingredients

 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

1T           Cinnamon

½ c          Pure Maple Syrup

 

Directions

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

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