Acorn Squash with Manchego, Hazelnuts, and Parsley Pesto
Spanish-y acorn squash
When squash season rolls around, I love roasting meaty varietals like butternut and acorn-but I also love to use them as canvases for other flavors. Here they are a backdrop for Manchego cheese, which is nutty with a subtle peppery bite, and has become one of my staples. I combine it with a couple of other classic Mediterranean ingredients, including hazelnuts and a pesto made with parsley.
Adapted from Bobby Flay: Chapter One
Ingredients
- 2 acorn squash, halved lengthwise and seeded
- 2 tablespoons neutral oil, such as avocado or canola
- Kosher salt and freshly ground black pepper
- 1 cup (2 sticks) unsalted butter
- ½ cup Parsley Pesto (page 305)
- ¾ cup hazelnuts, toasted and coarsely chopped
- ½ cup finely grated Manchego cheese
Instructions
- Set an oven rack in the lowest position and preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Brush the squash with the oil and season with salt and pepper. Place cut-side down on the parchment-lined baking sheet and roast until tender, about 30 minutes. Remove from the oven and let cool.
- In a medium sauté pan over medium-high heat, melt the butter. Once it begins to foam, about 5 minutes, lower the heat to medium. Swirl the pan occasionally until the milk solids begin to brown, about 15 minutes.
Lower the heat to low and keep a watchful eye, to avoid burning the butter. Once the butter reaches the color of an old penny, about 5 minutes, pour it into a small bowl or liquid measuring cup and set aside.
- Once cool enough to handle, carefully slice the squash into ½-inch-thick half-moons. (Or, for a more dramatic presentation, you can leave them halved, as shown.) Arrange them on a platter, drizzle with the pesto and brown butter, garnish with the hazelnuts and Manchego, and serve.