ROASTED SQUASH MED­LEY

MAKES 8 TO 10 SERV­INGS HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 1¼ HOURS

Canadian Living - - Cook & Eat / Thanksgiving -

1 acorn squash 1 kabocha squash 6 shal­lots, halved 6 sprigs thyme 2 sprigs rose­mary or sage ¼ cup olive oil 2 tbsp maple syrup ¼ cup packed brown sugar ¾ tsp salt 2 cups large seed­less red grapes 3 figs, halved (op­tional) Po­si­tion racks in top and bot­tom thirds of oven; pre­heat to 425°F. Line 2 bak­ing sheets with parch­ment pa­per.

Halve acorn squash length­wise; re­move seeds and dis­card. Cut into 1½-inch wedges. Halve kabocha squash length­wise; re­move seeds and dis­card. Cut into 2-inch wedges. Place squash, shal­lots, thyme and rose­mary on pre­pared pans, di­vid­ing evenly.

Driz­zle with oil; toss to coat. Brush maple syrup on squash; sprin­kle with brown sugar and salt. Bake, switch­ing and ro­tat­ing pans half­way through, un­til fork­ten­der, about 40 min­utes. Add grapes to top pan dur­ing last 10 min­utes of bak­ing.

Re­move from oven. Flip squash; top with figs (if us­ing).

PER EACH OF 10 SERV­INGS about 173 cal, 3 g pro, 6 g to­tal fat (1 g sat. fat), 31 g carb (3 g di­etary fi­bre, 14 g sugar), 0 mg chol, 185 mg sodium, 573 mg potas­sium. % RDI: 5% cal­cium, 9% iron, 45% vit A, 23% vit C, 12% fo­late.

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