Roasted Acorn Squash and Chestnuts


  • ½ cup brown sugar
  • 4 small acorn squash
  • 4 tablespoons unsalted butter
  • 2 cups vacuum-packed whole chestnuts
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves

Preheat oven to 450°F. Halve squash lengthwise and discard seeds and strings. Cut each half lengthwise into 3 wedges and arrange wedges, skin sides down, in a shallow baking pan. In a small saucepan melt butter with brown sugar over moderate heat, stirring occasionally until sugar is dissolved. S...

View full recipe at Epicurious


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