Thanksgiving is 8 days away (when I am writing this). If you are hosting or a guest I have the most delicious side dish that incorporates all the feels of Thanksgiving and best of all, Parchies Kitchen Clips and Parchment Paper, makes it SUPER EASY to CLEAN UP!!
Caramelized Squash with Cinnamon Toasted Nuts
NYT by Andy Baraghani, Adapted by Aunt Judy
I used Delicata squash but you can use any winter squash, such as Acorn, Butternut, Honey Nut, Kabocha or Red Kuri. Delicata is more tender then some of the other winter squashes. If your squash is hard to cut, you can poke it a few times with a fork and microwave for 10-30 seconds to soften it up. There is no need to peel your squash because it will soften up in the oven.
The cinnamon roasted nuts is the most delicious topping. The aroma of the cinnamon, nuts and butter is to die for. Leftover nut topping can be used the next day in oatmeal, topping for cinnamon rolls or on a roasted sweet potato.
Happy Cooking! And as always, please share your photos on Instagram and tag @parchies.kitchen. I love to see Parchies in action.
Yield: 8 to 10 servings
2. Line a large rimmed baking sheet with parchment paper with an over hang on each side. Clip down parchment with Parchies Kitchen Clips . Toss the squash, shallots and olive oil on the baking sheet. Season with salt and pepper and toss the squash and shallots again. Don't be shy with the toss, PKC keeps the parchment down. Roast until nicely browned and tender 25-30 minutes total, flip the squash and shallots and rotate your pan after 12-15 minutes. *Other types of winter squash should cook, 30-40 minutes, after 15-20 minutes flip the squash and shallots and rotate your pan.
3. While the squash cooks, melt the butter in a small sauce pan over medium heat. Add the nuts and cook, stirring occasionally, until the nuts have slightly darkened and smell toasty, 3-5 minutes. Remove from the heat and stir in the maple syrup and cinnamon. (Toasted nut topping can be made 3 days in advance and stored in a sealed container in the fridge. Reheat in a small saucepan over medium-low before serving).
Arrange squash squash and shallots on a platter or large plate and spoon the toasted nuts and their syrup on top.
Happy Thanksgiving Parchies Fans!
Xo, Aunt Judy