Roasted acorn squash with hazelnuts, brown butter & rosemary from Gjelina: Cooking from Venice, California (page 161) by Travis Lett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • prkrgrant on December 22, 2025

    Good recipe overall. For me, the sauce as written was way too runny and I had to reduce it for quite a while to get to a consistency I wanted. Sauce was also a bit sweet for my taste, so I will likely cut back on the sugar next time, if not remove it entirely.

  • TrishaCP on December 07, 2020

    This is a straightforward and lovely way to prepare acorn squash.

  • L.Nightshade on December 02, 2017

    I made this omitting the sugar, which I didn’t miss as the squash is sweet enough. I know that brown sugar adds a little extra something, so if I was making it for a Thanksgiving table, I’d include it. The photo in the book shows the halves on a platter, but the directions state to cut the squash into bite size pieces. I liked the look of the photo, so I stuck with that presentation, which was gobbled up easily enough. Nuts and brown butter over sweet autumn squash, what’s not to like? I’ll do it again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.