Chef Adrianne’s Autumn-Inspired Acorn Squash Recipe

I find something so satisfying about eating seasonal, local foods.  They almost always taste better, and it doesn’t hurt that prices are usually more reasonable.  When fall rolls around, I tend to let apples dominate my menu, but this year, I’m going outside my comfort zone and incorporating other fall treats, like pumpkin and squash.

Chefs also love to take advantage of the different produce options that come with the changing of seasons, and I’m always dazzled by the creative ways they incorporate them into a delicious meal.  Today, I’m pleased to share with you just such a culinary innovation from Miami Chef Adrianne Calvo, owner of the highly acclaimed Chef Adrianne’s Vineyard Restaurant and Wine Bar and author of four cookbooks, including Maximum Flavor Social.  Inspired by ingredients and the seasons, she brings us a vibrant recipe highlighting a fall favorite:  Acorn Squash.


Roasted Acorn Squash Recipe

5.0 from 3 reviews
Roasted Acorn Squash + Burrata Mozzarella + Garlic Brown Butter Pecans + Salsa Verde
Serves: 4
  • 1 acorn squash, cut into 4 pieces, remove seeds
  • 1 tablespoon canola oil
  • 1 tablespoon brown sugar
  • ¼ teaspoon kosher salt
  • 1 cup burrata mozzarella
  • ¼ cup butter, unsalted
  • ½ cup pecans, chopped
  • 1 tablespoon garlic, slivers
  • 1 teaspoon soy sauce
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ cup parsley
  • ¼ cup green onion
  • ¼ cup cilantro
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon honey
  • Pinch kosher salt
  1. Preheat the oven to 400 degrees F.
  2. Place the cut squash onto a baking sheet. Drizzle with canola oil, and sprinkle with brown sugar and salt.
  3. Bake for 20-30 minutes or until fork tender.
  4. In a small sauté pan over medium heat, cook pecans in butter for 2 minutes.
  5. Add the garlic and cook for another 2 minutes.
  6. Add the soy sauce and crushed red pepper flakes. Set aside.
  7. In a blender, add the parsley, green onion, cilantro, lemon juice, olive oil, honey, and salt. Blend until smooth.
  8. To plate, add a spoonful of burrata on top of the squash, and drizzle with salsa verde. Then, top with the pecan garlic butter. Enjoy!


About Denise

Denise is the owner of Game On Mom, a family-friendly blog. She is the mother of a 7-year-old boy and a 8-year-old girl, she eats too much pizza, and a tangled Slinky is no match for her.


  1. This looks so good! I’ve never thought of squash as a game-day appetizer, but this fits the bill!!

  2. Heather Bridson says:

    This looks so tasty! I love acorn squash, but sadly the hubby does not, so I don’t usually get it. I’m hoping to snag some once my mom makes hers..see if she can make extra I can take home for a lunch. This really does look tasty, thanks for making me hungry! 🙂

  3. I’ve never eaten squash before but I am willing to try this squash recipe.
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  4. I’ll be honest – I have yet to find an acorn squash dish that I’ve really enjoyed – my husband loves them all! This one looks like one I would be willing to try though!

  5. Julie Waldron says:

    This looks so good! I love squash, I’ve never had it “dressed up”.

  6. amy guillaume linderman says:

    oh yum my mom always made squash when i was little

  7. Omg this is awsome I’m definitely makeing this for my family

  8. Lisa Brown says:

    The garlic and red pepper makes for a tasty combination.

  9. Lisa Brown says:

    Squash is one of those foods that grow in ABUNDANCE, so I’m always looking for creative ways to use them. Thanks for sharing.

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