O' Corner: Squash (A 3-Part Series)

It's that time of year when we welcome summer vegetables back into our menus. I had begun to feel like I was eating the same ones over and over. However, while at the super market the other day, I realized I had neglected one of the healthiest and most delicious veggie we can eat. When fall first arrives, I add acorn squash to the menu two to three times a week. But then it gradually disappears from the meal planning. I would like to share with you some suggestions for wonderful side dishes using a vegetable that is now available in most markets year round. Squash. There are many different and equally delicious varieties. I have 3 different types to heartily recommend. Best of all, they are simple and fast.

MAPLE-GLAZED ACORN SQUASH

• 2 (1 1/4 pound) acorn squashes
• 1 tablespoon canola oil
• 1 tablespoon maple syrup
• 1 tablespoon light soy sauce
• 1 teaspoon rice vinegar
  

Heat oven to 450 degrees. Coat a baking sheet with cooking spray. Cut each squash in half and scoop out the seeds. Cut into wedges about 1 inch thick. (Use the natural curve of the squash as a guide.) Brush the cut sides lightly with the canola oil and place cut sides down on the baking sheet. Roast 15 minutes. Whisk together maple syrup, soy sauce and rice vinegar. Brush it on the cut sides of the squash and return to the oven for another 15 minutes or until tender when pierced with a fork. (If the glaze begins to burn, drape the squash lightly with foil.) MAKES 4 SERVINGS.

Next Week Lemon Parmesan Spaghetti Squash

UNTIL NEXT WEDNESDAY, REMEMBER, KEEP IT SIMPLE AND FAST.