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Roasted maple chestnut squash

Featured in Veggie meals full of flavor.

This cozy fall dish brings together squash and chestnuts glazed with maple syrup. A hint of smoked bacon and shallots rounds out the flavors perfectly.

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Maria from tastyhush
Updated on Mon, 17 Mar 2025 14:58:59 GMT
A plate of roasted squash pieces with mushrooms, garnished with herbs and almonds. Pin it
A plate of roasted squash pieces with mushrooms, garnished with herbs and almonds. | tastyhush.com

In my kitchen, fall scents blend together, creating a dish that takes me back to my childhood days. My maple-glazed roasted butternut squash with chestnuts has quickly become my family's favorite. It's a warm, comforting meal that blends the sweetness of squash with the woody taste of chestnuts, making dinnertime truly special.

A soul-warming dish

What makes this so good is how the soft, roasted butternut squash works perfectly with the smooth chestnuts. The maple syrup turns everything nice and caramelized while the smoked bacon adds just the right amount of saltiness. It's a simple meal that turns my fall evenings into something really wonderful.

My shopping list

  • Butternut squash: A nice 800g one, cut into 2cm slices
  • Chestnuts: 200g pre-cooked to save time
  • Smoked bacon: 60g cut into 5cm pieces for flavor
  • Shallots: 30g finely chopped or 2 spoons of frozen ones when I'm in a rush
  • Butter: 20g melted or duck fat for special occasions
  • Maple syrup: 3 tablespoons for sweetness
  • My go-to spices: Nutmeg, salt, Sichuan pepper, and my trapper mix for the adventurous

The oven works its magic

Getting my squash ready
While my oven heats to 220°C, I cut up my butternut squash. I put the slices on my buttered tray with a bit of salt, pepper, and my favorite nutmeg. Then they go in the oven for 20 minutes.
Adding my goodies
I take out the tray to add my chestnuts. Then I brush everything with melted butter, pour on my maple syrup, sprinkle my trapper mix, and scatter my shallots and smoked bacon.
The last step
Another 15 minutes in the oven does the trick. The caramel forms, smells mix together, and everything turns golden and crispy.
Colorful roasted veggies, mainly chunks of pumpkin and onion, served on a plate with a glossy sauce. Pin it
Colorful roasted veggies, mainly chunks of pumpkin and onion, served on a plate with a glossy sauce. | tastyhush.com

Tips from my kitchen

For fancy dinners, I swap butter for duck fat - it's amazing. Sometimes I toss in crushed walnuts or pecans for crunch. When I want more flavor, I sprinkle ginger, allspice, or cinnamon. And if you can't find chestnuts, just double the squash - it'll still taste great.

Frequently Asked Questions

→ Can I use another squash?

Yes, swap out the squash for butternut or pumpkin. The cooking process stays the same, but the flavors will vary slightly.

→ How do I pick chestnuts?

Jarred or frozen chestnuts are great since they're pre-cooked. Look for whole and good-quality ones for the best taste.

→ Is the spice blend a must?

Nope, you can skip it. Instead, try herbes de Provence or a mild spice mix of your choice.

→ How do I serve this dish?

It works wonderfully with roasted poultry or pork roast. The sweet-salty combo pairs beautifully with white meats.

→ Can I make this ahead of time?

You can prep the squash early, but cook it right before serving to keep it perfectly crisp. It's best enjoyed hot and fresh from the oven.

Maple chestnut squash

A fall side dish mixing the sweetness of squash, chestnuts, maple syrup, and a touch of smoked bacon for delicious results.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
By: Maria

Category: Vegetarian

Difficulty: Easy

Cuisine: Quebec-inspired

Yield: 6 Servings (1 dish)

Dietary: Gluten-Free

Ingredients

01 1 red kuri squash (about 800 g).
02 200 g of cooked chestnuts.
03 60 g of thinly sliced smoked bacon.
04 30 g of shallots.
05 3 tablespoons of maple syrup.
06 20 g of melted butter.
07 Nutmeg.
08 Salt.
09 Sichuan pepper.
10 1 teaspoon of trapper's blend (optional).

Instructions

Step 01

Set your oven to 220°C and allow it to warm up.

Step 02

Give the squash a good wash, slice it in half, scoop out the seeds, and cut it into 2 cm thick pieces.

Step 03

Place the slices on a greased baking sheet, sprinkle with salt, pepper, and nutmeg, then bake for about 20 minutes.

Step 04

Finely chop the shallots and slice the smoked bacon into smaller pieces.

Step 05

Mix in the chestnuts, brush with melted butter, drizzle with maple syrup, season to taste, and add the shallots and bacon on top. Bake again for an additional 15 minutes.

Notes

  1. A Quebec-inspired dish bringing together sweet and savory flavors.
  2. You can swap trapper's seasoning for Herbes de Provence if you'd like.

Tools You'll Need

  • Oven.
  • Baking sheet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 12 g
  • Total Carbohydrate: 38 g
  • Protein: 8 g