Roasted Acorn Squash and Chestnuts
- ½ teaspoon freshly grated nutmeg
- 2 cups vacuum-packed whole chestnuts
- 4 tablespoons unsalted butter
- 4 small acorn squash
- ½ cup brown sugar
- 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...