This is a Thanksgiving worthy side dish that is very easy to make and very tasty. It does not require the labor-intensive task of peeling the squash. Although you can, I did not initially eat the acorn squash skins, but had no trouble separating the cooked squash from the skin and then shredding the remaining flesh with my teeth and getting the flavor from the toasted skin. When I finished the leftovers a few days later, I did try the skins again and found them to be quite tender and delicious. You may also use butternut or kabocha or other winter squashes. I know the kabocha squash does have most tasty skin. The maple-nut sauce could also be served on ice cream or other desserts.
Ingredients
2 pounds winter squash, such as acorn, butternut, or kabocha
4 medium shallots or more
2 Tablespoons extra-virgin olive or hazelnut or walnut oil
Salt and black pepper
Maple-Nut Sauce
1 Tablespoon unsalted butter
1/3 cup raw nuts, such as walnuts, hazelnuts, or pecans, roughly chopped
1/4 cup maple syrup 1/4 teaspoon ground cinnamon
Directions
Set Air-fryer to 400 degrees. Halve the squash lengthwise and scoop our seeds and stringy parts. If using acorn-type cut into wedges or slice crosswise for other kinds of squash. Halve the shallots leaving on most of the skin. The peel or skin is quite tasty, if roasted. you may remove the roots, but they may be eaten as well.
Toss the squash wedges or slices and shallots with the oil and season with salt and pepper using air-fryer basket. You may need to cook in two batches. You can also roast in oven on a large rimmed baking sheet at 425 degrees. Roast until browned and tender or about 30 minutes total, turning the vegetable pieces midway. You may need an additional 10-15 minutes in conventional oven.
Roast the nuts in the butter in a saucepan or skillet until toasty and add maple syrup and cinnamon. Arrange squash and shallots in serving bowl or plate and cover with nut sauce.
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