Roasted Squash with Chestnuts

and pomegranate
And pomegranate
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2 Red Kuri squash small, about 3 lbs total, deseeded and sliced into wedges
5 tbsp Vegan butter unsalted, 3 tbsp melted
3 tbsp Brown sugar
Salt to taste
Black pepper freshly ground, to taste
6 oz Chestnuts vacuum-packed whole roasted, peeled
12 sprigs Fresh thyme
½ cup Pomegranate Arils
1 ½ tbsp Pomegranate molasses

Nutritional information


Roasted Squash with Chestnuts


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:

Ingridiens for Roasted Squash with Chestnuts

Steps to make Roasted Squash with Chestnuts


Preheat oven

Preheat the oven to 350 °F.


Season squash wedges


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.


Cook chestnuts


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.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Delicious Thanksgiving dish! Thanks for sharing the recipe.

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