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Roasted Acorn Squash with Truffle Oil and Peanuts – vegetarian recipe
Stav Kogan

Roasted Acorn Squash with Truffle Oil and Peanuts

Embrace the cozy flavors of autumn with this stunning Roasted Acorn Squash! Its natural sweetness is perfectly enhanced by a sticky demerara and cinnamon glaze, while crunchy roasted peanuts and a sophisticated drizzle of truffle oil add an unforgettable savory twist.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 298
Ingredients Method Nutrition

Ingredients
  

  • 1 large acorn squash, or 1 medium butternut squash
  • 1-2 tbsp (30 ml) sunflower oil
  • 2 tbsp (30 ml) demerara sugar
  • 1 pinch ground cinnamon
  • 80g (2.82 oz) / 1/2 cup unsalted peanuts
  • 1 tsp (5 ml) truffle oil, or to taste
  • 1 spring onion, finely sliced
  • Sea salt, to taste
  • For easier serving and a cleaner presentation, take the extra few minutes to peel the tough squash skin before roasting.
  • Experiment with flavorings. Add a pinch of chili flakes for heat, some dried rosemary for an earthy note, or a grating of nutmeg for extra warmth.

Method
 

  1. Preheat your oven to 200°C (400°F) / 180°C fan / gas mark 6.
  2. Prepare the squash. For easier serving, you can peel the tough skin now with a sharp knife. Alternatively, leave the skin on and remove it after roasting. Lay the squash on its side, carefully cut it in half lengthwise, then cut each half into three long wedges. Use a spoon to scoop out and reserve the seeds.
  3. Arrange the squash wedges in a single layer on a roasting tray, flesh-side up.
  4. Drizzle with sunflower oil, then sprinkle evenly with sea salt, the pinch of cinnamon, and the demerara sugar.
  5. Roast for 30 minutes, or until the squash is tender when pierced with a knife and beautifully caramelized at the edges.
  6. While the squash roasts, spread the peanuts on a separate small baking tray.
  7. Place them in the oven for about 10 minutes, turning once, until golden.
  8. Keep a close eye on them as they can burn quickly!
  9. Remove and let cool.
  10. To serve, arrange the warm squash wedges on a platter (carefully removing the skin now if you left it on).
  11. Drizzle with the truffle oil, scatter over the roasted peanuts and sliced spring onion, and finish with a final sprinkle of sea salt.
  12. Serve immediately.
  13. Don't discard the squash seeds! Clean them, toss with a little olive oil and salt, and roast for 15 minutes for a crunchy, zero-waste snack.
  14. Roast a double batch of peanuts. They store well in an airtight container and are perfect for tossing into salads, stir-fries, or curries later in the week.

Nutrition

Calories: 298kcalCarbohydrates: 31.5gProtein: 6gFat: 18.4g

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