Roasted Winter Squash with Maple-Pepper Hazelnuts

• 1/4 cup maple syrup
• 1 cup toasted hazelnuts
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1 4-lb. winter squash, halved and seeded
• 1 Tbs. sunflower oil
• 1 bunch fresh thyme

1. To make Hazelnuts: Line baking sheet with parchment paper.
2. Heat maple syrup in large non-stick skillet over medium heat until bubbles begin to form on surface.
3. Add hazelnuts, salt and pepper, and stir.
4. Toss, and cook hazelnuts in syrup 2 to 3 minutes, or until bubbles become large.
5. Spread mixture on prepared baking sheet.
6. Cool, then coarsely chop.
7. To make Squash: Preheat oven to 325F.
8. Line two baking sheets with parchment paper.
9. Brush inside of squash halves with oil, sprinkle with salt, and stuff with thyme sprigs.
10. Place squash cut side down, on prepared baking sheets, and bake 45 to 90 minutes, or until flesh begins to soften, checking with tip of paring knife.
11. Flip squash cut side up, remove thyme, and increase oven heat to 400F.
12. Roast squash 15 to 20 minutes more, or until edges begin to brown.
13. Serve sprinkled with Hazelnuts.

maple syrup, hazelnuts, salt, freshly ground black pepper, winter, sunflower oil, thyme

Taken from www.vegetariantimes.com/recipe/roasted-winter-squash-with-maple-pepper-hazelnuts/ (may not work)