This recipe is festive, but easy, easy, easy. It can be done the day before, then reheated. Maple and brown sugar flavor the squash during the roasting and chestnuts make a fine garnish. You won’t even miss the butter.
Maple-Roasted Squash with Chestnuts
You can use any combination of squash.
6 acorn squash
1 butternut squash
Chestnuts, roasted and chopped (we get them in a vacuum-packed jar)
Preheat oven to 350. Cut each squash in half and place on a foil-lined sheet pan. Sprinkle 2 teaspoons of maple syrup and 1 teaspoon brown sugar on each half. Bake for about 1 1/2 hours, or until the squash can be easily pierced with the tip of a knife.
Scrape the flesh out of the squash and put it in a bowl. Mash it, but leave some texture. You don’t want a puree. Taste for salt and seasoning.
Before serving, warm the squash over low heat (or in a microwave). After plating the squash, garnish with chopped chestnuts and a drizzle of good olive oil.