This recipe is a great roasted vegetable side. If you’re not a chestnut lover, swap them for chickpeas or skip the topper completely.
- 2 acorn squash
- 3 Roma tomatoes
- 2 red onions
- 2 Tbsp olive oil
- 2 Tbsp honey
- 4 cloves garlic, minced
- 2 tsp salt
CHESTNUT SALAD TOPPER (OPTIONAL)
- 31⁄2 oz (100 g) roasted chestnuts, roughly chopped
- 8 oz (225 g) cherry tomatoes
- 1⁄4 red onion, diced finely
- 2 Tbsp fresh chopped parsley
- 11⁄2 tsp olive oil
- 1⁄2 tsp salt
Preheat oven to 400°F (200°C). Wash squash and tomatoes well.
Slice squash into 1⁄2-inch (11⁄4-cm) rings and remove the seeds. Slice onions and tomatoes into 1⁄2-inch (11⁄4-cm) rings. Lay on two baking sheets lined with parchment paper.
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 the salad topper.
To prepare the chestnut salad topper: 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 Family Table, Issue 713)
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