Roasted Acorn Squash and Chestnuts

Ingredients

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

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