Roasted Gold Nugget Squash with Apples and Brown Butter


Preparation info

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  • Serves


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By Todd Porter

Published 2013

  • About

Sometimes there’s nothing better than a warm roasted-squash dish to kick-start the holiday season. A festive alternative to traditional acorn squash is Gold Nugget squash. These popular winter squash have bright orange skins and look like small pumpkins. Their sweet, buttery flesh roasts to a wonderfully soft texture. Paired with apples, brown sugar, and pecans, this side dish is always a hit at our fall and winter gatherings. If you can’t locate Gold Nuggets, acorn squash will work beautifully as well.


  • 3 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 2 medium apples (about ½ pound / 225 g total), cored and sliced
  • 1 medium Gold Nugget squash (about 1 ½ pounds / 680g), peeled, seeded, and sliced ½ inch (12mm) thick
  • ½ cup (60g) chopped pecans
  • Sea salt
  • Freshly cracked black pepper



  1. Preheat the oven to 375°F (190°C).
  2. In a medium saucepan, melt the butter over medium heat. After the butter stops sizzling, add the brown sugar and cinnamon. Stir until well combined.
  3. Add the apples and sauté for 5 minutes, or until the apples are soft.
  4. On a sheet pan, toss the squash and the pecans with the apple mixture. Coat completely, then spread out the squash into an even layer in the pan. Season to taste with salt and pepper.
  5. Roast for 15 to 20 minutes, or until tender. Serve warm.