(Courtesy of Cronkhite’s Return to Sunday Dinner)

8 servings

Cronkhite says that he loves the nutty aroma that is brought out when squash is roasted, and that it is even more wonderful with the addition of hazelnuts, brown sugar, and honey.

2 medium acorn squash

1 tablespoon vegetable oil

½ cup hazelnuts

½ cup (1 stick) butter

¼ cup packed brown sugar
¼ cup honey

Pinch of allspice

Preheat oven to 350 degrees F.

Use a sharp knife to cut the squash in half. Remove the seeds and clean out any membrane. Rub each half with a little vegetable oil.

Place the squash halves, cut sides down, in an ovenproof baking dish. Bake until the squash are tender, about 30 minutes.

Coarsely chop the hazelnuts in a food processor fitted with a steel blade. Add the butter and brown sugar, and pulse to blend.

When the squash are tender, carefully turn over so the rind sides are down, then spoon an equal amount of the hazelnut butter into the centers.

Drizzle the squash with the honey and dust with a pinch of allspice; then bake for an additional 10 minutes.

To serve, quarter the squash and place on a platter. Pour all of the sweet drizzle from the baking dish over top. Serve immediately.

Ann's Article:

Return to Sunday Dinner: Remembering Grandmother’s Table

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