Savour the sweet, nutty flavour of acorn squash and honey-like sweetness of figs in this fall-flavoured salad that's brushed with the perfect combination of maple syrup and brown sugar.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
Ingredients
Method
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 1 1/2-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 fork-tender, about 40 minutes. Add grapes to top pan during last 10 minutes of baking.
Remove from oven. Flip squash; top with figs (if using).
Makes 8 to 10 servings.
Nutritional facts PER EACH OF 10 SERVINGS: about
- Fibre 3 g
- Sodium 185 mg
- Sugars 14 g
- Protein 3 g
- Calories 173
- Total fat 6 g
- Potassium 573 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 31 g
%RDI
- Iron 9
- Folate 12
- Calcium 5
- Vitamin A 45
- Vitamin C 23
