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Bobby Flay’s Sautéed Delicata Squash with Spicy Pumpkin Spices

  • Author: Misfits Market
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x

Ingredients

Scale
  • 1 large delicata squash, peeled, seeded, cut lengthwise,
  • and sliced into ½-inch half moons
  • Kosher salt
  • Freshly ground black pepper
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons light brown sugar
  • 1 tablespoon plus 1 teaspoon canola oil, divided
  • 1 tablespoon unsalted butter
  • 2 teaspoons pomegranate molasses, for drizzling
  • 2 tablespoons Marcona almonds, slivered almonds, or
  • hazelnuts, coarsely chopped
  • Arils from 1 small pomegranate
  • Flat leaf parsley (garnish)

Instructions

  1. Season delicata half moons with salt and pepper.
  2. In a small bowl, whisk together nutmeg, cloves, ginger, cinnamon, cayenne pepper, salt, pepper, and brown sugar. Whisk in 1 teaspoon of canola oil until combined.
  3. Heat the remaining 1 tablespoon canola oil in a large sauté pan over high heat until it begins to shimmer. Add the squash half moons in one layer and cook for 1 minute. Reduce the heat to medium and brush some of the spice mixture over each squash piece and continue cooking for another minute.
  4. Carefully flip over the squash and brush the other sides with the spice mixture. Cook for 2-3 more minutes until tender. Transfer to a large plate.
  5. Meanwhile, melt butter in a skillet over medium low heat and cook until the butter becomes a deep golden brown color, swirling the pan occasionally, about 3-4 minutes.
  6. Spoon some of the butter over the squash. Drizzle with pomegranate molasses, then top with almonds, pomegranate seeds, and fresh parsley. Serve and enjoy!