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...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network