Honey-Garlic Squash
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Watch the SHORTCUTS version of this recipe!
HONEY-GARLIC SQUASH
I don’t usually gravitate toward roasted tomatoes, but something about the fresh tomatoes and roasted tomatoes together really works! Even if you’re not usually into chestnuts, they’re worth a try here. Chopped, their texture is very similar to chickpeas, but with a sweeter, nuttier taste.
SERVES 8
- 2 acorn squash
- 3 Roma tomatoes
- 2 red onions
- 2 Tbsp olive oil
- 2 Tbsp honey
- 4 cloves garlic, grated
- 2 tsp salt
Chestnut Salad Topper (Optional)
- 3½ oz (100 g) roasted chestnuts, roughly chopped
- 8 oz (225 g) cherry tomatoes
- ¼ red onion, diced finely
- 2 Tbsp fresh chopped parsley
- 1½ tsp olive oil
- ½ tsp salt
- Preheat oven to 400°F (200°C).
- Wash squash and tomatoes well. Slice squash into ½-inch (1½-cm) rings, and remove the seeds. Slice onions and tomatoes into ½-inch (1½-cm) rings. Lay on two parchment-lined baking sheets.
- In a small bowl, combine olive oil, honey, garlic, and salt. Brush over vegetables and bake for about 40 minutes.
- Assemble as vegetable stacks. Serve as is, or with optional salad topper.
- To make the chestnut salad: Place all ingredients into a medium bowl. Combine and let stand at least 10 minutes to allow flavors to meld. Spoon over roasted veggies.
(Originally featured in FamilyTable, Issue 660)
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