ROASTED SQUASH MEDLEY
MAKES 8 TO 10 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1¼ HOURS
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.