Canadian Living 2019-10-01

CANADIAN LIVING OCTOBER 2019 | 107

ROASTED ACORN
SQUASH WITH
MAPLE & SAGE

MAKES 8 SERVINGS
HANDS-ON TIME 15 MINUTES
TOTAL TIME 1 HOUR

4 acorn squash, halved length-
wise and seeds removed
½ cup maple syrup
2 tbsp olive oil
2 tbsp butter
2 tbsp chopped fresh sage
1 tbsp grated fresh ginger
pinch each salt and pepper
thyme sprigs

TEST

KITCHEN

TIP

If the squash halves

do not sit upright

on the baking sheet,

cut a small part off

the rounded bottoms

to help them sit flat.

Wild Rice

Stuffing, page 109

Preheat oven to 425°F. Line baking

sheet with parchment paper. Place

squash on prepared baking sheet,

pulp side up.

Add maple syrup, oil, butter, sage

and ginger to small skillet set over

medium-high heat; cook, stirring,

for 2 minutes. Pour into squash

halves; season with salt and pepper.

Roast, brushing edges occasionally

with maple mixture, until tender,

40 to 45 minutes. Spoon Wild Rice

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squash. Garnish with thyme sprigs.

PER SERVING (WITHOUT STUFFING) about 200 cal,

2 g pro, 6 g total fat (2 g sat. fat), 35 g carb (3 g

dietary fibre, 14 g sugar), 8 mg chol, 30 mg sodium.