LIFESTYLE → RECIPES

Maple-Glazed Winter Vegetables with Ginger Pecan Crunch

Beautiful presentation and savory flavor make this a very welcome side dish

By Rivky Kleinman

2 min read May 3, 2017

Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah

The name speaks for itself. Simply divine!

INGREDIENTS

SERVES 6–8

3 small beets
1 acorn squash
1 Tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

Dressing

- 5 cloves garlic crushed
- 2 Tbsp olive oil
- 1 tsp dried rosemary crushed optional
- 1 Tbsp maple syrup

Ginger Pecan Crunch

¼ cup flour
¼ cup brown sugar
2 Tbsp cold margarine
1 tsp vanilla sugar
½ tsp ground ginger
½ tsp cinnamon
¼ cup pecan halves
¼ cup chopped pecans

PREPARATION

Preheat oven to 425°F (220°C). Wash and dry beets. Pierce each beet a few times all around with the prongs of a fork. Wrap each beet separately in a piece of silver foil. Place all 3 beet bundles in a small baking pan. Place pan on the center rack in your oven and roast for 1 hour. Allow to cool.

Meanwhile wash and dry the acorn squash. Microwave on high for 2 minutes to loosen the peel. (If microwave is unavailable continue here. It will work it will only be slightly more difficult to peel.) Place on a cutting board and slice in half. Clean out center. Slice into wedges. Cut away outer peel.

Layer peeled acorn squash wedges in an oven-to-tableware or greased ramekins. Drizzle with 1 Tbsp olive oil kosher salt and pepper. Roast for 30 minutes turning once (it should be fork tender). Remove from oven and allow to cool.