Comforting winter vegetables

When Winter rolls in, all one really wants is to do is roll in hearty and fulfilling food that warms the body and soul alike. And, usually we tend to gravitate towards heavier and redder meats with veggies typically neglected or at best downgraded to mere sides.

Interestingly, winter is also a great time for a variety of vegetables such as artichokes, squash etc. Squash is one of my winter favorites; the flesh is meaty and certainly lends itself to versatility of flavors. You can make a creamy butternut squash soup that works as a perfect, light start to a meal, a mixed squash puree that's a great alternative to mashed potatoes and ofcourse the incredibly popular Holiday pumpkin desserts.

When Winter rolls in, all one really wants is to do is roll in hearty and fulfilling food that warms the body and soul alike. And, usually we tend to gravitate towards heavier and redder meats with veggies typically neglected or at best downgraded to mere sides.

Interestingly, winter is also a great time for a variety of vegetables such as artichokes, squash etc. Squash is one of my winter favorites; the flesh is meaty and certainly lends itself to versatility of flavors. You can make a creamy butternut squash soup that works as a perfect, light start to a meal, a mixed squash puree that's a great alternative to mashed potatoes and ofcourse the incredibly popular Holiday pumpkin desserts.

Today, I decided to make something a bit different and more wholesome. So, I made an entree of squash with maple syrup and balsamic vinegar. You can really use any winter squash for this dish. I chose acorn squash because they have a natural sweetness and the green and orange skin looks great on a serving platter.

The recipe is very simple and all the prep it needs is scooping out of the seeds. The maple syrup accentuates the natural sweetness of the squash and the vinegar provides the perfect balance of flavor. Baking the squash also adds a buttery, melt-in-your-mouth texture to the flesh and its wholesome meatiness is just right to make this a light yet fulfilling warm meal for a cold winter night.

By the way, squash seeds can be sun dried and lightly roasted for a fantastic nibble snack. Squash itself is high in nutrient value and is a good source of Vitamin A and Omega 3 fatty acids.

Baked Acorn Squash with Maple Syrup and Balsamic Vinegar

2 Acorn squashes (the riper the vegetable, the sweeter it is)

1/4 cup maple syrup

1/4 cup balsamic vinegar

1 T fresh lemon juice

4 tsp unsalted butter

2 tsp grated nutmeg

Preheat the oven to 375 degrees (190 deg C). Cut the squashes lengthwise and make small cuts in the flesh for the sauce to penetrate and flavor the vegetable thoroughly. Place squash halves cut side up on a large baking tray. In a bowl stir together maple syrup, vinegar and lemon juice. Using a pastry brush, coat the inside surface of the squash.

Bake for 20 minutes. Apply another coat of the sauce over all the cut surfaces and divide any remaining sauce among the cavities. Add a tsp of butter into each piece and sprinkle nutmeg over the surface. Return to oven and bake until the squash flesh is tender, about 15 more minutes.

Sprinkle some more nutmeg and serve warm.

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