ROASTED ACORN SQUASH WITH SPICED ORANGE- MAPLE BUTTER
“Many people don’t realize acorn squash skin is edible, so they struggle to peel it but they don’t need to. It’s a thin, delicate skin you can eat,” Podleski says. She garnishes the dish with pomegranate seeds and minced fresh parsley before serving. Use a non-dairy butter if you’re making this dish for someone who doesn’t eat dairy; otherwise it’s a great dish for vegetarians and non-vegetarians alike.
Makes: 4 servings Per serving: 155 calories
1 medium to large acorn squash (about 2 ½ lb/1.1 kg)
2 tbsp (30 mL) butter, melted 1 tbsp (15 mL) pure maple syrup 1 tsp (5 mL) garam masala spice blend
½ tsp (2.5 mL) grated orange zest
½ tsp (2.5 mL) sea salt
1. Preheat oven to 400 F. Line a large, rimmed baking sheet with parchment paper and set aside.
2. Wash and dry squash. Cut squash in half lengthwise from the stem to the bottom end. Scoop out and discard the seeds. Cut squash halves crosswise into ¾-inch-thick slices. You should end up with 10 to 12 slices in total. Place squash pieces on prepared pan in a single layer.
3. In a small bowl, whisk together butter, maple syrup, garam masala, orange zest and sea salt. Spoon or brush mixture evenly over both sides of squash pieces. Use every drop!
4. Roast squash for 15 minutes. Carefully remove pan from oven, flip pieces over and roast for 15 more minutes, until squash is tender. Serve immediately.