Maple-Roasted Squash with Chestnuts

Maple-Roasted Squash with Chestnuts

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

Maple-Roasted Squash with Chestnuts

You can use any combination of squash.

6 acorn squash
1 butternut squash
Maple syrup
Brown sugar
Salt
Chestnuts, roasted and chopped (we get them in a vacuum-packed jar)
Olive oil

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.

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