How to Make Roasted Acorn Squash w/ Bomba Sauce

A Note From feedfeed

Fall means it's time for all of the winter squash! Digging into a tough-skinned vegetable like an acorn squash may seem daunting, but with our handy Shun Knives, the prep for this dish is easy as can be! We broke down the acorn squash with our 8" Premier Chef's Shun Knife and used our 6.5" Premier Utility Shun Knife for the mushrooms, peppers, and eggplant to go into the Bomba Sauce. This particular acorn squash loves a garnish, so we used our 6" Premier Chef's Shun Knife to chop our roasted hazelnuts. This dish comes together so beautifully and it's thanks to these ingredients and flavors singing in perfect autumnal harmony!

It's easy to get bogged down by winter squash recipes around this time of the year, but trust us when we say this Roasted Acorn Squash with Bomba Sauce is in a league of its own! Not only is the Bomba Sauce loaded with flavor, but the dish is also topped with feta cheese, hot honey, roasted hazelnuts, and fresh parsley. SWOON! We are falling for fall - and the produce that comes along with it.

Prep time 25mins
Cook time 55mins
Serves or Makes: 4

Recipe Card


  • 1 medium acorn squash, seeds discarded and cut into wedges
  • 2 tablespoons olive oil
  • Black pepper, freshly ground, to taste
  • 1/2 cup Bomba sauce, (recipe below)
  • 1/2 cup peeled, toasted, and coarsely chopped hazelnuts
  • 2 ounces feta, crumbled
  • Hot honey, for drizzling
  • Fresh parsley, for garnish

For the Bomba Sauce


  • 1/4 cup plus 3 tablespoons olive oil
  • 1 medium red bell pepper
  • 1/2 pound cremini mushrooms, sliced
  • 1/2 small eggplant, trimmed and cubed (about 3 cups)
  • 1 small yellow onion, chopped
  • 3 large garlic, cloves, sliced
  • 1/4 cup white wine
  • 1/4 cup Calabrian chiles, drained, plus more chile oil, if desired
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 lemon, juiced
  • Kosher salt, , to taste
  • Black pepper, freshly ground, to taste


  • Step 1

    Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss squash wedges with oil, salt and pepper. Bake until golden brown, flipping wedges half way through, about 45 minutes.

  • Step 2

    For the bomba sauce, heat a grill pan to high* and rub red pepper with 1 tablespoon olive oil. Char red pepper until blackened on all sides and slightly softened, about 5 minutes. Place in a medium bowl and cover with plastic wrap to let charred skin steam off, about 15 minutes. Once slightly cooled, peel away charred skin and remove stem and seeds. *Note: Alternatively you can do this over a medium flame on a gas stove top or under the broiler.

  • Step 3

    Heat 2 tablespoons oil in a large skillet over medium high heat. Add mushrooms, eggplant, and onion, and cook, stirring occasionally, until veggies are soft and onions are translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze skillet with white wine, scraping up any browned bits on the bottom, and cook until wine is completely cooked off, about 3 minutes. Remove from heat.

  • Step 4

    In the bowl of a large food processor, mix red pepper with eggplant mixture, calabrian chiles, remaining ¼ cup olive oil, paprika, oregano, and lemon juice. Season with kosher salt and freshly ground black pepper, to taste. Add more calabrian chile oil for more heat, if desired.

  • Step 5

    Preheat oven to a high broil. Brush squash wedges with bomba sauce until completely coated and broil until warmed and golden brown, about 2 minutes. Transfer to a serving platter and top with hazelnuts, feta, hot honey, and fresh parsley. Serve immediately.