Roasted Acorn Squash with Greek Yogurt and Pecans


Serves 6 • Photography by Jenna Northcutt

Recipe courtesy of Emmer & Rye Chef Kevin Fink

Fairly difficult

Roasted Acorn Squash with Greek Yogurt and Pecans


For 1 Batch(es)


  • 4 acorn squash, halved lengthwise
  • Olive oil, for drizzling
  • Salt and pepper, to taste
  • 1 cup pecan pieces
  • 1/2 cup butter
  • 1/2 cup apple cider vinegar
  • 1 cup greek yogurt
  • 15 strawberries
  • 1/2 cup chopped parsley
  • 1/2 cup chopped fennel fronds
  • 1/2 cup chopped spearmint flowers
  • 1/2 cup sunflower petals
  • Sourdough breadcrumbs

Roasted Acorn Squash with Greek Yogurt and Pecans Directions

  1. Heat the oven to 450°. Drizzle the squash halves with olive oil and season with salt and pepper. Place the squash, cut-side down, on a sheet tray and roast for 15 minutes. Once cool, remove the seeds and skin. Cut the squash meat into cubes and set aside.
  2. In a sauté pan, toast the pecans in the butter on low-to-medium heat. You want the butter to brown, and the pecans to fry and turn golden brown. Drain the pecans, reserving the butter, and set aside. Mix the butter and vinegar together.
  3. For the dried strawberry-top powder, trim the green tops off of the strawberries and place on a sheet pan lined with parchment paper. Bake at 135° for 1 hour, until the tops are fully dried. Remove from the oven and blend in a spice grinder until they become a powder.
  4. For serving, place the squash in a large bowl, gently toss with the butter-vinegar mixture, and sprinkle with pecan pieces. Thin the Greek yogurt by whisking it gently, then drizzle or pipe it on top of the squash. Sprinkle with the herbs, breadcrumbs and dried strawberry powder and serve.

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