1/2 cup roughly chopped Fisher® Chef’s Naturals Whole Natural Almonds
1/2 cupFisher® Chef’s Naturals Pecans
1/2 cup Chopped Fisher® Chef’s Naturals Walnuts
1/4 cup roughly chopped Fisher® Chef’s Naturals Raw Peanuts
1/8 teaspoon cayenne pepper
Preheat the oven to 375°F. Line a jellyroll pan or cookie sheet with aluminum foil. Spray lightly with non-stick cooking spray.
Slice the ends off of the squash. Slice each lengthwise; scoop out the seeds and threads. Slice each squash half into ½-inch thick slices. Place the slices into a sealable plastic bag.
Microwave 2 tbsp. butter, olive oil and maple syrup in a small microwave-safe bowl on HIGH for 30 seconds to 1 minute or until butter is melted. Stir in 2 tbsp. brown sugar and ¼ tsp. salt until well combined. Pour the mixture over the squash. Seal the bag and shake to coat.
Arrange the squash flat, in a single layer on the prepared pan. Bake for 30 minutes or until squash is tender. Increase the oven temperature to broil. Broil the squash for 2-4 minutes, just until the flesh begins to brown. Watch carefully to prevent burning.
Meanwhile, toast all of the chopped nuts for 3-4 minutes in a large dry skillet over medium-high heat. Stir constantly to prevent burning. Add the remaining 2 tbsp. butter, 1½ tbsp. brown sugar, ¼ tsp. salt, and cayenne pepper. Stir to combine.
Place squash in a large bowl and gently toss with the nut mixture; serve immediately.
Substitute 2 acorn squash, 1½ lbs. each, for the delicata squash, if desired. Bake for 20 to 25 minutes or until squash is tender.