Watch the SHORTCUTS version of this recipe!

HONEY-GARLIC SQUASH

I don’t usually gravitate toward roasted tomatoes, but something about the fresh tomatoes and roasted tomatoes together really works! Even if you’re not usually into chestnuts, they’re worth a try here. Chopped, their texture is very similar to chickpeas, but with a sweeter, nuttier taste.

SERVES 8

• 2 acorn squash
• 3 Roma tomatoes
• 2 red onions
• 2 Tbsp olive oil
• 2 Tbsp honey
• 4 cloves garlic, grated
• 2 tsp salt

Chestnut Salad Topper (Optional)

• 3½ oz (100 g) roasted chestnuts, roughly chopped
• 8 oz (225 g) cherry tomatoes
• ¼ red onion, diced finely
• 2 Tbsp fresh chopped parsley
• 1½ tsp olive oil
• ½ tsp salt

1. Preheat oven to 400°F (200°C).
2. Wash squash and tomatoes well. Slice squash into ½-inch (1½-cm) rings, and remove the seeds. Slice onions and tomatoes into ½-inch (1½-cm) rings. Lay on two parchment-lined baking sheets.
3. In a small bowl, combine olive oil, honey, garlic, and salt. Brush over vegetables and bake for about 40 minutes.
4. Assemble as vegetable stacks. Serve as is, or with optional salad topper.
5. To make the chestnut salad: 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 FamilyTable, Issue 660)