RECIPE | NOVEMBER 2014

Roasted Acorn Squash with Spiced Orange-Maple Butter It’s acorn-ucopia of flavors! Try this mouthwatering roasted squash recipe paired with roasted turkey, pork tenderloin or as part of a vegetarian meal. So simple, so delicious!

1 medium to large acorn squash (about 2-½ lbs/1.1 kg) 2 tbsp butter, melted 1 tbsp pure maple syrup 1 tsp Garam Masala spice blend (see Cooking Tips) 1 tsp grated orange zest ½ tsp sea salt

• Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or foil and set aside.

• Wash and dry squash. Cut squash in half lengthwise from the stem to the bottom end. Scoop out and discard the seeds. Cut squash halves crosswise into 3/4-inch-thick slices. You should end up with 10 to 12 slices total. Feature Recipe Place squash pieces on prepared pan in a single layer. • In a small bowl, whisk together butter, maple Cooking Tips: syrup, spice, orange zest and salt. Spoon mixture evenly over squash pieces and What is Garam Masala? It’s a highly aromatic blend of roasted, ground spices commonly used in Indian cooking: spread to coat both sides. Use every drop! coriander, cumin, cinnamon, cloves, cardamom and black peppercorns. You really must try it! Look for Garam • Roast squash for 15 minutes. Carefully Masala in the regular spice aisle at your grocery store or remove pan from oven, flip pieces over and at any gourmet food shop. The roasted squash also roast for 15 more minutes, until squash is tastes great when you substitute Pumpkin Pie Spice for tender. Serve immediately. the Garam Masala.

Makes 4 servings Acorn squash skin is edible, however, some people don’ t Per serving: 155 calories, 5.8 g total fat (4 g saturated fat), like it. The skin should peel off easily after roasting. In the 2 g protein, 27 g carbohydrate, 3.7 g fiber, photo, the roasted squash is garnished with pomegranate 15 mg cholesterol, 274 mg sodium seeds and chopped, fresh parsley.