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.