Roasted Acorn Squash with Brown Sugar, Pineapple and Brown Butter

Preheat an oven to 400°F (200°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish or Dutch oven with softened butter.

Cut the acorn squash in half lengthwise and scoop out the seeds, reserving them for roasting (see Note below). Cut the squash into wedges and place them, with the cavity facing up, on the prepared pan or in the Dutch oven. Sprinkle evenly with the brown sugar and season with salt and pepper. Spoon the crushed pineapple over the squash wedges, allowing some of the pineapple to fill the squash cavities and the rest to accumulate around the squash. Set aside.

In a small saucepan over medium heat, melt the butter. Cook until the butter starts to foam and froth and then begins to brown along the bottom. Remove from the heat and whisk the browned bits of butter off the bottom of the pan. Whisk in the cinnamon, chili powder and 1/2 tsp. pepper.

Pour the butter over the squash, using your hands to rub it all over the wedges. Cover the baking sheet with aluminum foil (or cover with the lid, if using a Dutch oven) and roast for 30 minutes. Remove the foil and continue roasting until the squash is tender and caramelized, about 30 minutes more.

Sprinkle the squash with the pomegranate seeds and roasted squash seeds. Serve warm. Serves 6.

Note: To roast the reserved squash seeds, rinse them and pat dry. In a small bowl, toss the seeds with 1 Tbs. olive oil and season with salt and pepper. Transfer to a baking sheet and spread in a single layer. Roast in a preheated 400°F (200°C) oven until golden brown and toasted, about 10 minutes.

Recipe courtesy of Tieghan Gerard, founder of Half-Baked Harvest