If you are looking for the perfect side dish for your Thanksgiving feast, this Roasted Squash with Chestnuts is for you! Warm oven-roasted wedges of red kuri squash are served with chestnuts glazed with butter and thyme. A drizzle of sweet-tangy pomegranate molasses and a sprinkle of pomegranate arils make this dish extra special. This recipe is gluten-free, vegan and vegetarian-friendly, which is great for guests with those dietary restrictions.
This easy and foolproof recipe takes less than 1 hour, start to finish. Start with the squashes. Cut them in half, deseed, and then slice into wedges. Brush the wedges with melted butter and sprinkle with sugar, salt and freshly ground black pepper. Roast the squashes until tender and golden brown at the edges. While the squash is in the oven, sauté the chestnuts with butter and fresh thyme. To serve, arrange the warm roasted squash on a large platter and sprinkle with chestnuts and pomegranate arils. Drizzle the squash with pomegranate molasses and serve right away. Or you can cook the squash ahead and refrigerate the wedges overnight. Rewarm the squash wedges in the oven just before serving.
To make the Roasted Squash with Chestnuts, you will need the following ingredients:
Preheat the oven to 350 °F.
Place the squash wedges on a baking sheet, cut sides up, and brush with 3 tablespoons of melted butter. Sprinkle the wedges with 3 tablespoons brown sugar and season with salt and black pepper to taste.
Roast the squash wedges for 30-40 minutes, turning halfway through, or until tender, caramelized, and browned at the edges.
In the meantime, heat the remaining 2 tablespoons butter in a medium skillet. Add 6 ounces chestnuts and 12 thyme sprigs and cook over medium heat, stirring occasionally, until the chestnuts are lightly browned and glazed with butter, 8 to 10 minutes. Discard the thyme.
Arrange the roasted squash wedges on a large platter and sprinkle with chestnuts and pomegranate arils. Drizzle the squash with pomegranate molasses.
Serve warm and enjoy!
I am always looking for new ways to cook squash in the fall, especially when Thanksgiving is all around us. This recipe for Roasted Squash with Chestnuts is easy to follow and perfect for the occasion. It feels comforting and festive. Give this recipe a go, and please tell us what you think in the comments below.
Simply delicious dish!
OMG! This squash dish was a hit at our family Thanksgiving! So delish and easy peasy!
Simply delicious dish!
Made this for my friends, they loved it! Super easy and fancy vibes.
Delicious! The kids loved it at our Thanksgiving feast. This will be our new family tradition!
Simply the best!
I made the Roasted Squash with Chestnuts for our Thanksgiving dinner. Everyone loved it, especially the kids. The sweetness of the squash and the crunch of the chestnuts were a hit. I will definitely make this again for our family meals.
I tried the Roasted Squash with Chestnuts for my friends' dinner and it was a hit. The flavors were lovely and it was super easy to make. I also added a bit more pomegranate molasses for extra taste. A perfect dish for cozy gatherings.
Great dish! Family loved the flavors.
Superb! I made this for dinner when my in-laws came over. The squash was so beautifully caramelized, it stole the show! Everyone wanted the recipe, and I was delighted to share my new favourite dish. It was easy to follow and just perfect for our autumn gathering!
So Yummy dude! Did this for Thanksgiving and my fam loved it. Squash was super easy to make and the chestnuts added a nice crunch. Seriously the pomegranate molasses takes it to a whole 'nother level. Will def make again!
Delicious, my family loved!
This roasted squash brought back fond memories of cozy family dinners.
Super delicious dish! Reminded me of family gatherings, everyone devoured it! Cooking the squash was easy-peasy, and the flavors were just amazing!
I made the Roasted Squash with Chestnuts for our family Thanksgiving and it was a big hit! The flavors were amazing, especially with the pomegranate molasses. The kids loved it too, which is rare. Definitely a recipe I'll keep using.
