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Roasted squash chestnuts maple

Featured in Meatless meals that satisfy.

This fall dish pairs the sweetness of squash and chestnuts with maple syrup. Smoked bacon and shallots add a savory touch for great balance in flavors.

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alicia in the kitchen
Updated on Mon, 17 Mar 2025 15:01:30 GMT
A plate with roasted squash pieces and mushrooms, topped with herbs and almonds. Pin it
A plate with roasted squash pieces and mushrooms, topped with herbs and almonds. | tasteofsavor.com

Fall scents blend in my kitchen to whip up a dish that takes me back to my childhood days. The whole family now loves my maple-glazed roasted squash with chestnuts. It's a cozy dish where the sweetness of squash meets the woody taste of chestnuts, making our meals truly special.

A soul-warming comfort dish

What makes this work so well is how the soft roasted squash pairs with the smooth chestnuts. The maple syrup turns everything golden and sticky while the smoked meat adds just enough salt. It's not fancy but it turns my fall evenings into something really wonderful.

Shopping list ingredients

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

Oven magic happens

Getting the squash ready
I heat my oven to 220°C while cutting up my squash. The slices go on my buttered tray with a pinch of salt, pepper, and my favorite nutmeg. They need about 20 minutes in the oven.
Adding the good stuff
I pull out the tray to toss in my chestnuts. Then I brush everything with melted butter, pour maple syrup over it all, sprinkle my spice mix, and scatter my shallots and smoked meat around.
Finishing touch
Another 15 minutes in the oven works wonders. The syrup turns into caramel, all the flavors mix together, and everything gets golden and crispy.
Colorful roasted vegetables, including chunks of pumpkin and onion, presented in a plate with a glossy sauce. Pin it
Colorful roasted vegetables, including chunks of pumpkin and onion, presented in a plate with a glossy sauce. | tasteofsavor.com

My kitchen tricks

For fancy dinners, duck fat works way better than butter. Sometimes I throw in crushed walnuts or pecans for crunch. When I'm feeling spicy, I'll add ginger, allspice, or cinnamon. Don't worry if you can't find chestnuts - just double the squash and it'll still taste amazing.

Frequently Asked Questions

→ Can I use other squash kinds?

Yes, swap the squash with butternut or pumpkin. Cooking time stays the same, but the taste slightly changes.

→ How do I pick chestnuts?

Jarred or frozen chestnuts work great since they're pre-cooked. Make sure they’re whole and high quality for the best results.

→ Is the seasoning blend necessary?

No, it's optional. Replace it with mild spices or a mix like Herbes de Provence if needed.

→ What's the best way to serve it?

It pairs well with roasted poultry or pork. The sweet-savory mix makes it a great side for white meats.

→ Can I prep this ahead of time?

You can pre-chop the squash, but bake it just before serving to keep the crunch. Best enjoyed hot straight from the oven.

Roasted squash chestnuts maple

A fall side where squash and chestnuts team up with maple syrup and smoked bacon for a flavorful result.

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

Category: Vegetarian

Difficulty: Easy

Cuisine: Quebec-inspired

Yield: 6 Servings (1 dish)

Dietary: Gluten-Free

Ingredients

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

Instructions

Step 01

Set your oven to 220°C to preheat it.

Step 02

Wash the squash, split it in half, scoop out the seeds, and cut into 2 cm slices.

Step 03

Lay the slices on a buttered tray, sprinkle with salt, pepper, and nutmeg before baking them for 20 minutes.

Step 04

Dice the shallots and slice the smoked bacon.

Step 05

Toss the chestnuts with melted butter and maple syrup. Season it all, then spread the shallots and bacon over the squash and cook for another 15 minutes.

Notes

  1. This dish marries sweet and savory notes with a Quebec flair.
  2. If you can't find trapper's blend, try using herbes de Provence instead.

Tools You'll Need

  • Oven.
  • Baking tray.

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