Hazelnut & Honey Roasted Squash |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I enjoy both winter squash and nuts and combined them to make this tasty variation on baked acorn squash. I added apples to give it an extra level of flavor. It will go well with most hearty entrees.Gloria Bradley, Naperville, Illinois Ingredients:
1/2 cup hazelnuts, toasted |
1/2 cup butter, cubed |
2 tablespoons honey |
1 tablespoon chopped shallot |
2 medium acorn squash, halved and cut into 1-inch slices |
1/4 teaspoon salt |
1/2 cup finely chopped peeled tart apple |
1 teaspoon lemon juice |
1/8 teaspoon ground cinnamon |
Directions:
1. Place the hazelnuts, butter, honey and shallot in a food processor; cover and pulse until hazelnuts are finely chopped.
2. Place squash in a greased shallow roasting pan; sprinkle with salt. Spread 1/2 cup hazelnut mixture over squash. Bake, uncovered, at 350° for 35 minutes.
3. In a small bowl, combine the apple, lemon juice, cinnamon and remaining hazelnut mixture. Spoon over squash; bake 10-15 minutes longer or until apples and squash are tender. Yield: 8 servings.
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