![]() ![]() Squashes: Make sure these pups are in season when you make this dish (mid-fall is perfect in most places). Bake for 5 to 10 more minutes, or until the walnuts are beginning to brown. When the squashes are thoroughly cooked, brush with the remaining maple and oil and spoon about a tablespoonful of finely chopped walnuts into each squash. Bake to squash for about an hour, brushing with another coating of the maple and oil mixture every 10 minutes. Brush or spoon a light coating of the maple mixture onto the cut surface of the squash. In a small bowl, whisk together the maple syrup and walnut oil. Sprinkle a small amount of nutmeg (and a pinch of salt if you do not have flaky salt for serving) onto each squash and pierce the flesh all over with a fork. Place the squash cut side up on the baking sheet. (You can clean off the seeds and bake them separately with a bit of salt and oil for a yummy snack.) Cut both squashes in half height-wise, using oven mitts to handle them. Then, place both whole squashes on a large, rimmed baking sheet and bake for 20 minutes, or until soft enough to cut in half. Poke both squashes several times with a knife to create steam vents. Let me know what you think of the recipe and don't forget to follow the sustainability tips below!Ī pinch of kosher salt, or flaky salt for servingĢ tablespoons ground walnuts or nut of choice It's not sickly sweet like many squash recipes, but it still delivers the classic flavors of fall. Adding the pokes lets the flavors travel all the way down the squash.Įither way, this is a scrummy way to serve up squash this fall. I found that if the squashes were left unpoked, I could only taste the walnut and syrup flavors at the surface of the squash, leaving the rest of it pretty tasteless. I also added the step of poking the squash flesh with a fork before baking. The original only called for 2 tablespoons of maple syrup, but I didn't think this added enough flavor or caramelization so I increased the maple to 3 tablespoons. I altered this recipe slightly from Martha Rose Shulman's original New York Times recipe. This way, the peeler is out the door and the knife slides through a little (or a lot) easier. It does not call for peeling and only calls for cutting after the squashes have been roasted. A lot of squash recipes just aren't worth the hassle of peeling around the squash's curves and using all your muscle power to cut through them. ![]()
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