Chef: Stuart Reiter of True Bistro in Somerville, Mass. “Until moving to New England, I did not realize the great variety of textures and flavors in heirloom winter squash. Blue Hubbard squash is my personal favorite for this dish, but any large winter squash can and should be used! The simplicity of the recipe will let the squash’s character stand out.” Roasting halved winter squash concentrates the flavors of the vegetable and allows the sugars on the outside and edges to caramelize.
- 1/4 cup maple syrup
- 1 cup toasted hazelnuts
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 4-lb. winter squash, halved and seeded
- 1 Tbs. sunflower oil
- 1 bunch fresh thyme
1 | To make Hazelnuts: Line baking sheet with parchment paper.
2 | Heat maple syrup in large non-stick skillet over medium heat until bubbles begin to form on surface. Add hazelnuts, salt and pepper, and stir. Toss, and cook hazelnuts in syrup 2 to 3 minutes, or until bubbles become large. Spread mixture on prepared baking sheet. Cool, then coarsely chop.
3 | To make Squash: Preheat oven to 325°F. Line two baking sheets with parchment paper.
4 | Brush inside of squash halves with oil, sprinkle with salt, and stuff with thyme sprigs. Place squash cut side down, on prepared baking sheets, and bake 45 to 90 minutes, or until flesh begins to soften, checking with tip of paring knife.
5 | Flip squash cut side up, remove thyme, and increase oven heat to 400°F. Roast squash 15 to 20 minutes more, or until edges begin to brown. Serve sprinkled with Hazelnuts.
- Calories: 191
- Carbohydrate Content: 22 g
- Fat Content: 11 g
- Fiber Content: 7 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 71 mg
- Sugar Content: 12 g