Roasted Acorn Squash and Chestnuts

1. 1

   Preheat oven to 450F.

2. 2

   Halve squash lengthwise and discard seeds and strings.

3. 3

   Cut each half lengthwise into 3 wedges and arrange wedges, skin sides down, in a shallow baking pan.

4. 4

   In a small saucepan melt butter with brown sugar over moderate heat, stirring occasionally until sugar is dissolved.

5. 5

   Stir in nutmeg and cloves and remove pan from heat.

6. 6

   Spoon butter mixture over squash and cover baking pan with foil.

7. 7

   Bake squash in middle of oven 30 minutes.

8. 8

   Remove pan from oven and scatter chestnuts over squash.

9. 9

   Re-cover pan with foil and roast squash and chestnuts 30 minutes, or until squash is tender.

10. 10

    Squash and chestnuts may be made up to this point 6 hours ahead and kept, covered, at room temperature.

11. 11

    Remove foil from pan and bake squash and chestnuts 20 minutes more.

12. 12

    With a slotted spoon transfer squash and chestnuts to a serving dish.

13. 13

    Stir sauce, scraping up brown-sugar drippings, and spoon over squash and chestnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.