Roasted Squash with Hazelnuts
Line baking sheet with parchment paper.
Heat maple syrup in a large, non-stick skillet over medium heat until bubbles begin to form on the surface. Add hazelnuts, salt and pepper, and stir. Toss, and cook hazelnuts in syrup 2-3 minutes, or until bubbles become large. Spread mixture on prepared baking sheet. Cool, then coarsely chop.
Preheat oven to 160 degrees Celsius. Line two baking sheets with parchment paper. Brush inside of squash halves with oil, sprinkle with salt, and stuff with thyme sprigs. Place squash cut side down, on prepared baking sheets and bake 45-90 minutes, or until flesh begins to soften, checking with tip of paring knife.
Flip squash cut side up, remove thyme and increase oven heat to 200 degrees Celsius. Roast squash for 15-20 minutes more, or until edges begin to brown. Serve sprinkled with hazelnuts.
Credit: Vegetarian Times
For the hazelnuts:
- ¼ C maple syrup
- 1 C toasted hazelnuts
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
For the squash:
- 1 1.8 kg squash, halved and seeded
- 1 Tbsp sunflower oil
- 1 bunch fresh thyme