Food & Drink - - TABLE OF CONTENTS - By Amy Rosen

We all love maple desserts—but let’s not for­get the flavour, depth and nuance that this syrup brings to savoury dishes as well.

Acorn squash has such a tender skin you don’t have to peel it (plus, hello ex­tra fi­bre.) Pep­pery arugula is a lovely foil for the sweet and sour re­duc­tion, and the fresh ri­cotta, crisp ap­ples and crunchy nuts make for a power play of a main course salad.

1 medium-size acorn squash, washed

1 tbsp (15 mL) olive oil

Salt to taste

¼ tsp (1 mL) chili flakes

½ cup (125 mL) maple syrup

½ cup (125 mL) ap­ple cider vine­gar 1 clamshell (142 g) baby arugula

1 small McIn­tosh ap­ple, cored and very thinly sliced

1 cup (250 mL) ex­tra smooth ri­cotta cheese ½ cup (125 mL) shelled, salted pis­ta­chios, roughly chopped

Salt and pep­per to taste

Pre­heat oven to 400°F (200°C). Line a bak­ing sheet with alu­minum foil.

2 Slice squash in half length­wise, seed and stem it, then cut each half into ½-inch (1-cm) wedges (about 15 in to­tal). Place on bak­ing sheet and toss with oil, salt and chili flakes. Roast for about 25 min­utes, flip­ping half­way through, un­til squash wedges are slightly browned. Set aside to cool.

3 In a small pot over medium heat, com­bine maple syrup and vine­gar. Let re­duce down to a thin syrup, about 10 to 15 min­utes. Set aside to cool. 4 When you’re ready to serve, lay out a base of arugula, layer on roasted squash and ap­ple slices, then soup­spoons of ri­cotta dot­ted about. Driz­zle with syrup, sprin­kle with pis­ta­chios and sea­son gen­er­ously with salt and pep­per.

Roasted Squash Salad MAPLE with -ap­ple cider Vine­gar Gas­trique

Serves 4 to 6

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