ACORN SQUASH WITH MAPLE ORANGE GLAZE

Serves: 8

1/2 cup (125 mL) maple syrup

1/4 cup (60 mL) orange juice

3 tbsp (45 mL) salted butter

1 tbsp (15 mL) grated orange peel

1 tsp (5 mL) ground cardamom

1/2 tsp (2.5 mL) cinnamon

1/2 tsp (2.5 mL) nutmeg

1/2 tsp (2.5 mL) salt

1/2 tsp (2.5 mL) freshly ground pepper

2 acorn squash (about 1 lb/

454 g each), halved lengthwise and seeded

1. Preheat oven to 350 F (175 C).

2. Combine maple syrup, orange juice, butter, orange peel, cardamom, cinnamon, nutmeg, salt and pepper in a small nonreactive saucepan. Bring to a boil over medium heat.

3. Reduce heat and simmer, uncovered, stirring occasionally, until mixture is the consistency of a thin syrup, about 6-8 minutes. Cool for 10 minutes.

4. Slice each squash lengthwise into half-inch slices.

5. Combine squash and maple syrup mixture in a large bowl; toss until squash is coated.

6. Place squash in a single layer in two parchment paper-lined rimmed baking sheets. Bake, turning squash over and switching position of pans after 10 minutes, until squash is tender, lightly browned, about 20-25 minutes.