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Hazelnut & Honey Roasted Squash

 Hazelnut & Honey Roasted Squash
I enjoy both winter squash and nuts and combined them to make this tasty variation on baked acorn squash. I added apples to give it an extra level of flavor. It will go well with most hearty entrees.—Gloria Bradley, Naperville, Illinois
8 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 1/2 cup hazelnuts, toasted
  • 1/2 cup butter, cubed
  • 2 tablespoons honey
  • 1 tablespoon chopped shallot
  • 2 medium acorn squash, halved and cut into 1-inch slices
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped peeled tart apple
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon

Directions

  • Place the hazelnuts, butter, honey and shallot in a food processor;
  • cover and pulse until hazelnuts are finely chopped.
  • Place squash in a greased shallow roasting pan; sprinkle with salt.
  • Spread 1/2 cup hazelnut mixture over squash. Bake, uncovered, at
  • 350° for 35 minutes.
  • In a small bowl, combine the apple, lemon juice, cinnamon and
  • remaining hazelnut mixture. Spoon over squash; bake 10-15 minutes
  • longer or until apples and squash are tender. Yield: 8 servings.
Nutritional Facts: 1 serving equals 240 calories, 18 g fat (8 g saturated fat), 30 mg cholesterol, 159 mg sodium,

2 of 2

Hazelnut & Honey Roasted Squash (continued)

Nutritional Facts: 21 g carbohydrate, 3 g fiber, 3 g protein.