Introducing sautéed delicata squash with pumpkin spices—your last-minute Thanksgiving (or anytime) side dish, courtesy of our chef-in-residence Bobby Flay.
Never handled a delicata before? Bobby recommends scooping out the seeds and slicing squash into half moons, then slathering on a seasonal spice mix of nutmeg, cloves, ginger, cinnamon, cayenne pepper, salt, pepper, and brown sugar. The best part? It’s all cooked in a sauté pan, so you can save that precious oven space for your turkey and pies. Top it all off with pomegranate molasses, almonds, pomegranate arils, and fresh parsley. It’s one of the easiest fancy side dishes you can pull off in a matter of minutes.
Watch Bobby prepare spiced squash. (You won’t want to miss his trick to getting out those tricky pomegranate seeds.)
Bobby Flay’s Sautéed Delicata Squash with Spicy Pumpkin Spices
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- 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)
- Season delicata half moons with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Spoon some of the butter over the squash. Drizzle with pomegranate molasses, then top with almonds, pomegranate seeds, and fresh parsley. Serve and enjoy!
Sounds great, this will go over big!
The pumpkin spice seasonings were phenomenal with the brown butter! I noticed in the IG story he also used Allspice but that was not posted in the recipe – I added it.
Thanks for the tip on getting pomegranate seeds out!
Used a simplified array of spices, with pumpkin pie spice and Mexican chili powder as the fundamentals (so not too far astray) and made my own pomegranate molasses (first time… and not the last). Delicious flavor combinations. Thanks for the inspiration!
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