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!


Coke Farm Acorn Squash w/ Pomegranate and Pumpkin Seeds

Serves 4



 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



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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