Burnished Squash Wedges

Shared by: Neris

1 Point Per Serving

Seasonings of cumin and thyme pair with maple syrup to glaze these beautifully bronzed squash wedges.

2 Acorn squash

1/2 tsp Each salt and pepper

1/3 cup Maple syrup

3/4 tsp Each ground cumin and dried thyme

Quarter and seed squash. Arrange, flesh side up, on lightly greased baking sheet; sprinkle with salt and pepper. Bake in 400ºF oven for about 30 minutes or until tender. (Squash can be prepared to this point, covered and refrigerated for up to 1 day; let stand at room temperature for 30 minutes.)

Meanwhile, in small saucepan over medium heat, stir together maple syrup, cumin and thyme; cook, stirring, for about 3 minutes or until syrup is thin. Pierce squash with fork; brush with syrup mixture. Return to 400ºF oven and bake, brushing twice with syrup mixture, for 15 minutes or until burnished.

Makes 8 servings.

Per serving: about 86 cal, 1 g pro, trace total fat (0 g sat. fat), 22 g carb, 3 g fibre, 0 mg chol, 149 mg sodium. % RDI: 5% calcium, 9% iron, 4% vit A, 17% vit C, 8% folate.