#Maple and Sage Red Kuri Squash and Chestnut recipe

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Maple and Sage Red Kuri Squash and Chestnuts

Hearty and fragrant, these Maple and Sage Red Kuri Squash and Chestnuts --with a tiny home-grown squash!-- made a beautiful Thanksgiving side for us; but this Autumnal dish can also be enjoyed as a vegetarian main all season long! Happy Monday!

Ingredients (serves 4):

1 ½ tablespoon olive oil

half a large onion

half a dozen large (or a dozen small) leaves Garden Sage 

a small (330-gram/11.5-ounce) Red Kuri Squash, thoroughly scrubbed

2 cups cooked chestnuts (bottled, canned or sous-vide)

1 large garlic clove, minced

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

3 tablespoons pure (Grade A) Canadian Maple Syrup

Heat olive oil in a large, deep skillet over medium-high heat.

Peel and finely chop onion, and stir into the skillet. Fry, a couple of minutes until just tender.

Finely chop Sage Leaves, and stir into the onion. Cook, 1 minute more.

Peel, halve and seed Red Kuri Squash, then, cut it into dices. Add Red Kuri Squash dices to the skillet, and cook, stirring often, about 4 to 5 minutes.

Stir in chestnuts and minced garlic and cook, 1 minute.

Season with fleur de sel and black pepper. Cook, a couple of minutes, then reduce heat to medium. Cook, about 5 minutes more, until Red Kuri Squash has softened.

Drizzle generously with Maple Syrup, stirring gently to coat.

Serve Maple and Sage Red Kuri Squash and Chestnuts hot.