Vegan Appetizers And Bubbly A Stress-Free New Year's Menu

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Make it Simple
We've made it past the holidays and have had our share of eating and cooking big meals so it's absolutely fine if you want to celebrate New Year's Eve with a few appetizers and a bottle of bubbly. The following are some of my most popular appetizer posts that you may want to consider.

But First the Bubbly
A lot of people spend big bucks on their New Year's champagne, but our absolute favorite is Roederer Estate Brut - Estate bottled sparkling wine, Anderson Valley. And it's less than $25 a bottle and you can sometimes find it for less than $20. Since Roederer Estate was founded by one of the most famous Champagne houses in France, Louis Roederer, it should be no surprise that it is in the style of French Champagne and just as delicious. Except for the Italian sparkling wine Prosecco (I have no particular favorite brands), Roederer Brut is the only bubbly we drink.

My Favorite Appetizers 

Antipasto
What's a party without a simple Antipasto? Most of these ingredients can be found in a olive bar or in jars at your local market. It's a great alternative to crudités. Or if you prefer, prepare an Antipasto Salad.

Serve an Antipasto with a sliced baguette or GF crackers

Antipasto salad
Vegan, dairy free, and gluten free

Dips
Dips are always popular and you can usually make them earlier in the day or the day before (unless it's guacamole or something that would oxidize.) Here are some of my favorites:

Romesco with Almonds, Peppers and Tomatoes
This yummy vegan Catalan Romesco sauce makes a tasty dip and if made with gluten-free bread, can be suitable for your gluten-free guests. 

Romesco sauce
Vegan, dairy free. Gluten free if made with GF bread.

Kalamata Olive Tapenade
This Sweet and Spicy Kalamata Olive and Artichoke Tapenade with Hazelnuts is a crowd pleaser. You can make it earlier in the day or even the day before. 

Kalamata olive tapenade
Vegan, dairy free and gluten free

Raw Red Pepper Dip
Enjoy this healthy, raw Garlicky Red Pepper Dip with Basil and Cashew Cream and enjoy all the cancer-fighting benefits of cruciferous veggies. This can also be made ahead of time.

Raw vegan and gluten free Red Pepper Dip.

Finger Foods
Appetizers that don't require a knife and fork always make entertaining easier. Here are a few of my favorites:

Stuffed Mushrooms
Although most recipes stuff mushrooms with sausage and cheese, this Raw Vegan and Gluten-Free Walnut and Spinach Pesto Stuffed Mushrooms are a lot lighter and healthier. Pesto can turn a little brown so don't fill the mushrooms more than several hours before your party. 

Pesto stuffed mushrooms

Dolmades
Since we grow wine grapes we usually make these with fresh leaves but you can use the ones in the can to make these yummy Dolmades. Or make a raw vegan version that uses raw chard leaves and sprouted garbanzos. Both recipes are vegan, dairy free and gluten free. Domades make great appetizers so even if you don't want to go to the trouble of making them, buy them in a local deli.

Dolmades are a popular appetizer

Eggplant
Miso and Ginger-Glazed Eggplant would make a wonderful appetizer for your New Year's Eve party. Prepare them up to the step where you cover them with the glaze. Then cook them under the broiler for the last 5 minutes before you serve them.

Prepare up to this point earlier in the day.

Miso and ginger-glazed eggplant is vegan,
dairy free and gluten free.

Raw Crackers
These will take a day and a half so you'll have to start them right away, but these Raw Vegan and Gluten-Free Zucchini Onion Crackers are delicious and will make a nice accompaniment to your dips. Of course there are lots of vegan and gluten-free crackers and chips available in your local market so you can just purchase an assortment of them to make life even easier.

Zucchini onion crackers

I hope I've given you some ideas for a simple and stress-free New Year's Eve.
Enjoy!

Butternut Squash Risotto With Meyer Lemon Gremolata -- Vegan And Gluten FreeOn Stove Or In Instant Pot Pressure Cooker

Creamy butternut squash risotto is the perfect Christmas
dish for your vegan and gluten-free guests.

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Christmas Menu
I love to serve risotto for the holidays but it is a difficult dish to make when there are a number of things on the menu and you don't feel like stirring for 30 minutes with company sitting at the table. But this year I have my new Instant Pot Pressure Cooker and making risotto is a snap. Once the butternut squash is roasted, scooped from the skin, and mashed (you can do that earlier in the day), just stir it into the cooked risotto which only takes minutes in this pot and requires no stirring! But even if you make risotto the traditional way, this dish is worth the effort. The roasted squash adds a beautiful buttery texture to the risotto and the Meyer lemon gremolata is the perfect topping when you want flavor without a dairy parmesan. 

Make no-stir risotto in the Instant PotIP-DU060 in 5 minute (plus the time it takes to bring to pot up to pressure)!

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Butternut Squash Risotto
Vegan, Gluten Free
(makes 6 servings)

For the risotto
1 tablespoon extra virgin olive oil plus some for squash
1 pound of butternut squash
1 or 2 tablespoon Earth Balance or ghee (not vegan), divided*
1 medium onion, diced
2 cloves garlic, minced
2 cups arborio rice
1/2 cup dry white wine
4 to 6 cups veggie broth**
1/4 teaspoon black pepper or to taste
1/2 teaspoon salt, or to taste

* Ghee is clarified butter and if it is very pure, does not contain casein or lactose
You will use 1 tablespoon for the pressure cooker method and 2 for the stovetop
** 4 cups for Instant Pot pressure cooker and 6 cups stovetop

For the gremolata
1/2 cup fresh parsley, chopped
Zest of half a Meyer lemon
1 clove garlic

Preheat the oven to 400 degrees F. Cut a butternut squash in half, removing the seeds. Use one pound of it (I had a 2 pound squash and used one half of it). Rub the cut side with olive oil and place, cut side down, on a non-stick roasting pan or a pan lined with a Silpat mat.
Roast until a fork easily pierces through the skin, about 30 to 45 minutes. When cooked, remove the squash from the oven. Let cool a bit and, with a spoon, scoop out the squash. Place in a bowl, mash, cover to keep warm and set aside. 

Roasted butternut squash on a Silpat silicon mat.

Make the gremolata while the squash is roasting. Place the chopped parsley in a small bowl. Grate the garlic clove over the parsley and then grate the Meyer lemon peel. I like to use my Microplane Zester/Grater to do this. Mix together until combined and set aside. 

Parsley, lemon zest and grated garlic combine to make gremolata.

Risotto using the Instant Pot
Using the sauté function on the instant pot, heat 1 tablespoon of olive oil and 1 teaspoon of the Earth Balance (or ghee). Add the onions and cook for about 3 minutes. Add the garlic and cook another minute. 

Add the rice and stir until coated. Add the wine and stir until it is absorbed. Stir in 4 cups of the broth, salt and pepper. 

Hit the off button. Secure the lid and set the manual button to cook under high pressure for 5 minutes. Then, do a quick release.

Carefully remove the lid, tilting it so that the steam comes out the back. Add the remaining 2 teaspoons of Earth Balance (or ghee) and the warm, mashed butternut squash. Stir until well combined.

Add warm butternut squash to the cooked risotto

Butternut squash incorporated into the risotto

If it's not warm enough, briefly turn on the sauté function and heat it up, while stirring.

Adjust seasonings and serve immediately in wide, shallow bowls topped with Meyer lemon gremolata.

Per serving: 342 calories, 4.4 g total fat, 1 g saturated fat, 35 mg omega-3 and 308 mg omega-6 fatty acids, 0 mg cholesterol, 6 g protein, 64 g carbohydrates, 4 g dietary fiber, and 215 mg sodium.

Risotto on the stovetop
Heat 6 cups of broth in a small pot and keep warm on low heat.

Place a 12-inch saute pan with at least 3-inch sides over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of Earth Balance (or ghee). Stir in the onions, salt and pepper and cook, stirring frequently, until the onions soften, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir continually until the grains are opaque, about 3 minutes. Add the wine and stir until it is absorbed, about 2 minutes.

Add the hot broth to the rice 1 cup at a time, stirring continually, until each cup is almost absorbed. This takes about 20 to 25 minutes and will use up most or all of the 6 cups of broth.

When the rice is just tender, stir in the remaining tablespoon of the Earth Balance (or ghee) and the mashed butternut squash.

Adjust seasonings and serve immediately in wide shallow bowls topped with Meyer lemon gremolata.

Per serving: 365 calories, 3,6 g total fat, 1 g saturated fat, 35 mg omega-3 and 308 mg omega-6 fatty acids, 0 mg cholesterol, 6 g protein, 64 g carbohydrates, 4 g dietary fiber, and 232 mg sodium.

Sweet And Orangey Brussels Sprouts Stove Top Or Instant Pot Pressure Cooker RecipePerfect Side Dish For The Holidays

Orange and maple syrup flavored Brussels sprouts.

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Planning my Thanksgiving Menu
Thanksgiving should have been named the Holiday of Starch with mashed potatoes, sweet potato casserole and stuffing always being the highlights of the menu. But my favorite dish is always Brussels Sprouts, even though I also make garlicky green beens for those who aren't crazy about the petite cabbage. Last year I made Roasted Shaved Brussels Sprouts and Shallots with Pomegranate Seeds. A few years ago I served them raw in a Brussels Sprouts Salad with Orange Chia Seed Vinaigrette, Dried Cranberries and Almonds. But this year's recipe is super simple and flavorful with just a handful of common ingredients.

If you have a Instant Pot or similar pressure cooker, this recipe will take only a few minutes. But I'll also show you a simple stove top recipe too.

It's nice to have an extra pot on Thanksgiving day since
all the burners and the oven are full of other things!

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Sweet and Orangey Brussels Sprouts 
Vegan, Gluten Free
[makes 8 servings]

2 pounds Brussels sprouts (1.5 pounds when trimmed)
1/4 cup freshly squeezed orange juice
1 teaspoon grated orange zest
1 tablespoon Earth Balance buttery spread
2 tablespoons maple syrup
1/4 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste

Trim 1/4 inch off the bottom of each Brussels sprout. If they are large, cut them in half. Otherwise, leave them whole. Rinse under cold water.

Stove Top Recipe
Place the Brussels sprouts in a 5-quart Dutch oven or medium pot with a steamer basket. Steam them until they are fork tender. Some people like them as hard as a rock but I am not one of those people. I think they taste creamier when you can pierce them easily with a fork. 

Drain the cooked Brussels sprouts in a colander and set aside. Remove the steamer basket and remove all water.

Using the same pot, combine the orange juice and zest, Earth Balance, and maple syrup. Heat at a low temperature until the Earth Balance melts, stirring so that it mixes with the other ingredients.

Orange sauce

Add the Brussels sprouts to the orange sauce. Sprinkle with salt and pepper and stir until each Brussels sprout is covered with the warm sauce. Serve immediately or reheat before serving.

Instant Pot Pressure Cooker Recipe
Place all of the ingredients in the Instant Pot or similar Pressure cooker.

Cover with the pressure cooker top, making sure that the quick release switch is closed. 
Push the manual button and set it for 4 minutes if the Brussels sprouts are good size and whole and 3 if they are very small or cut in half. If you like them harder than fork tender, you should set it for less time. You can always cook them longer if they aren't done to your liking.

When the time is up, hit the off button and quick release the pressure.

Stir until the Brussels sprouts are evenly covered with sauce and serve.

Per serving: 65 calories, 2 g total fat, 0 g saturated fat, 83 mg omega-3 and 45 mg omega-6 fatty acids*, 0 mg cholesterol, 3 g protein, 12 g carbohydrates, 3 g dietary fiber, and 179 mg sodium.

Have A Vegan Wine And Cheese Party!Stock Up On Miyoko's Artisan Vegan "Cheese" Perfect For Holiday Entertaining

Finally, Vegan "cheese" that tastes like cheese. Thanks Miyoko!

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Really, it Tastes Like Cheese!
I've always been very honest with you about vegan "cheese" because, let's face it, most of it is horrible. Some fake "cheese" products are passible buried in a lasagna or enchilada casserole but they simply do not taste good on a cracker and I certainly wouldn't ruin a good glass of wine eating them.

But Miyoko's Kitchen has produced a wide variety of "Cultured Nut Products" (they legally can't call it cheese because it lacks dairy) that are out of this world. 

A few years back, Miyoko tried to inspire people to make their own in her book, Artisan Vegan Cheese but enough people encouraged her to just make the "cheese" products and sell them. Well, she finally did just that and many vegans and those allergic to dairy, like myself, are very grateful. And, they are all gluten free.

If you want to try and do this yourself, buy
Artisan Vegan Cheese by Miyoko Schinner

Lots of Products to Choose From
I haven't yet tried them all but I'll list them for you.

Classic Double Cream Chive
This one is amazing. I grated some on a baked potato with a spoonful of Tofutti sour cream and I was in heaven. You can also use some to stir into your vegan mashed potatoes for Thanksgiving dinner. You won't be disappointed. 
This has a 60 day shelf life.
Double Cream Chive pairs well with a tannic Chianti, Pinot Gris or Sauvignon Blanc.

Double cream chive on top of a baked potato with Tofutti

Double Cream Sundried Tomato Garlic
I also loved this one and crumbled it on top of a homemade veggie pizza. It didn't really melt  but the flavors were wonderful. I think next time I will spread it on the crust first before putting the veggies on or grate it so it's thinner. It think it would melt if it were stirred into hot pasta. It would go beautifully with a nice Chianti.
This product has a 60 day shelf life.

Double Cream Sundried Tomato Garlic on veggie pizza

High Sierra Rustic Alpine
I think this one is my favorite. It's semi hard so it cuts well if you want to put it on a cracker or a slice of apple. To me it has the flavor of an aged cheddar with hints of bacon. I wanted to try making a panini with this "cheese" but I loved it so much I just consumed it all before I had a chance. Time to buy more!
Although I can't imagine it lasting very long in the fridge, this product has a nice long 90 day shelf life.
High Sierra Rustic Alpine can stand up to a good Cabernet Sauvignon but is also delightful with a Sauvignon Blanc. 

Fresh Loire Valley in a Fig Leaf
This soft wheel is beautifully wrapped in a wine-cured fig leaf. I haven't had a chance to try this one yet but Miyoko suggests serving with fruit and crackers and pairing with a full-bodied Cabernet Sauvignon, a classic Bordeaux or a Semillon. 
It has a shelf live of 60 days.

I'm borrowing this picture from Miyoko's website so you can
see just how beautifully this one is presented.
I will get a chance to finally try this one on Friday!

French Style Winter Truffle
Marbled with truffle-scented mushrooms, this earthy delight was my daughter's favorite. Perhaps that's because it paired so beautifully with our Turtle Vines vegan Russian River Pinot Noir!
This product has the shortest shelf life of 30 days but do you think it would last that long around your holiday guests? I think not.

Read more about why you should drink vegan wine.

Aged English Sharp and Aged English Smoked Farmhouse
I tried the sharp version which was wonderful just on a simple cracker. It tasted like an aged cheddar with very complex flavors and paired nicely with a Petite Syrah.
Both of these have a nice long shelf life of 90 days.

Country Style Herbes de Provence
This beautiful wheel is encrusted in herbs and since it pairs beautifully with champagne and Prosecco, what better "cheese" to serve on New Year's Eve? But you obviously have to be a fan of Herbes de Provence.
This one also has a nice long shelf life of 90 days.

Country Style Herbes de Provence

How to Buy
Since these are made in Fairfax, California, I assume the product will start popping up in some local grocery stores in Northern California soon. I believe it is being carried in a Whole Foods in Novato and in the Community Market at the Barlow in Sebastopol. But if you can't find it in your town, you can buy it online at Miyoko's Kitchen Website. Right now you can only buy preselected collections of these "cheeses" and are not able to select individual products (I don't know if that will change in the future). For example:

The Harvest Collection contains: 
Fresh Loire Valley in a Fig Leaf
French Style Winter Truffle
High Sierra Rustic Alpine
Classic Double Cream Cheese
Double Cream Sundried Tomato Garlic

The Traditional Collection offers:
Aged English Sharp Farmhouse
Aged English Smoked Farmhouse
High Sierra Rustic Alpine

The Party Platter contains:
A Limited Edition Double Cream Garlic Herb
Fresh Loire Valley in a Fig Leaf
French Style Winter Truffle
High Sierra Rustic Alpine
Aged English Sharp Farmhouse
Double Cream Sundried Tomato Garlic

But if you are going to pay for shipping, you might as well load up on these wonderful products and get a chance to taste a wide variety of them. Miyoko suggests you order before Monday, November 24th at 12:00pm (PST) if you want delivery before Thanksgiving.

A big THANK YOU to Miyoko for making these wonderful products!

Making Polenta in my Instant Pot Pressure Cooker The Creamiest Polenta I've Ever Eaten!Vegan And Gluten Free

I love polenta when it's soft and creamy.

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Making Polenta in my Electric Instant Pot Pressure Cooker

Last month I blogged about my new Electric Instant Pot pressure cooker. I've been using it almost every day. I thought I would love it because it cooks things in less time, which it does for many dishes like beans, for example. But even when it takes the same amount of time, when you add in the time it takes for the pot to release its pressure naturally, I actually love it more for the texture it gives grains (like quinoa, polenta, and oatmeal.) It also frees you from having to continually stir dishes, like risotto.

Making polenta is one of those dishes that requires complete attention when making it on the stove. It needs constant stirring toward the end, it can boil over onto your nice clean stove, or send a flying hot clump of polenta into your eye. It also can result in polenta that's a bit gritty and crunchy. But making polenta in this pot not only makes it a lot easier, but it produces the creamiest polenta I've ever eaten! 

Great for your Gluten-Free Guests

Polenta is versatile and makes a great dish for various toppings. You can top polenta with ratatouille, sautéed mushrooms, tomato sauce, beans, poached or fried eggs, or just eat it plain. Today Doug and I had it for lunch with some black beans (cooked with green peppers and onions) and some pickled jalapeños that I canned a few weeks ago. 

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Creamy Pressure Cooker Polenta

Vegan, Dairy and Gluten Free

[makes 6 servings]

Requires the Instant Pot Pressure Cooker or a similar pressure cooker (link below for stove top recipe)

2 cups water

2 cups almond (or other non-dairy) milk

1 tablespoon Earth Balance buttery spread

1/2 teaspoon salt or to taste

1 cup gluten-free dry polenta or corn grits 

1 to 2 tablespoons nutritional yeast (optional)

Place the water, milk, Earth Balance, and salt into the Instant Pot. Press the sauté button on the lower left and bring the liquids to a boil.

Push sauté button on lower left to boil liquids in pot.

Gradually stir the polenta and nutritional yeast into the boiling liquid until well combined.

Cover with the pressure cooker top, making sure that the quick release switch is closed. Push the manual button and set it for 7 minutes.

When it's done, hit the off button on the lower right and let it release it's pressure naturally. It should take 15 to 20 minutes. 

After the pressure is released, slide open the cover and tilt it so that the steam comes out the back away from your face. There will be some liquid on top of the polenta. Stir until the liquid is incorporated and the polenta is smooth. Adjust salt if needed. If you want it thicker, hit the sauté button and cook for a few more minutes but it will thicken a lot as it cools.

When you open the cover, there will be liquid on top of the polenta.

Stir until the liquid is incorporated and the polenta is smooth.

Serve immediately.

Per serving: 135 calories, 3 g total fat, 1 g saturated fat, 0 mg cholesterol, 4 g protein, 22 g carbohydrates, 2 g dietary fiber, and 266 mg sodium.

Don't have a pressure cooker? Here's the recipe for making polenta on a stove top. 

What To Do With That Crazy Looking VegetableCreamy Celeriac, Potato and Pear SoupVegan And Gluten Free

Celeriac and pears combine beautifully in this fall soup.

Need more vegan recipes and menus for the holidays?
Download my eBook, Health Begins in the Kitchen,
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What's this Crazy Looking Vegetable in my CSA Box?
Did you receive a weird looking vegetable in your CSA box that looks like someone crossed a large jicama with the head of Medusa? Or did you pass something like that in the produce section of your grocery store and wonder what it was? Well, this knobby jewel is called celeriac, also known as celery root. 

After many years of passing them by, I finally worked up the courage to buy one this weekend. After tasting it, both raw and cooked, I really regret having waited so long.

Beneath the knobby skin, the inside flesh has the consistency and flavor of celery only a bit milder and without the annoying strings. Nutritionally, it's a good source of dietary fiber, vitamin B6, manganese and magnesium and very good source of vitamin C, vitamin K, phosphorus and potassium. A cup of celeriac is only 66 calories and is virtually fat free. Slice it into salads, mash it, puree it, roast it or throw it into a soup. This vegetable is quite versatile.

Celeriac (celery root) after peeling

Since the temperature is dropping across the country and the holidays are approaching, I thought a fall soup recipe would be welcomed. Enjoy!

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Creamy Celeriac, Potato and Pear Soup
Vegan and Gluten Free
[makes 6 servings]

1 tablespoon extra virgin olive oil
1 1/2 cups chopped onion
4 cups peeled and diced celeriac (about 1 1/2 pounds before peeling)
4 cups peeled and diced potatoes
2 medium pears, peeled and diced
1 teaspoon fresh thyme or 1/2 teaspoon dried
4 cups vegetable broth
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 thin lemon slices
1 teaspoon Earth Balance buttery spread
1 tablespoon freshly squeezed lemon juice
1 tablespoon Mediterranean pine nuts 
1 tablespoon chopped fresh parsley 

Heat the oil in a soup pot or 5-quart Dutch oven and cook the onion, on medium-low heat, until it softens, about 5 minutes. 

Stir in the celeriac, potatoes, pears and thyme and cook, stirring constantly, for another 2 minutes. 

Add the broth, salt, pepper, and lemon slices and bring to a boil. Lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes. 

Remove the lemon slices and blend the soup, either using a hand blender or a regular blender (you may have to process in batches) until smooth.

I find using an electric hand blender is a lot simpler than using a blender.

Return the blended soup to the pot. Stir in the Earth Balance and, after it melts, the lemon juice. If it's too thick, add a bit more broth or hot water. Adjust the salt and pepper and amount of lemon juice if necessary.

I usually like to use raw nuts in all my recipes but I find that pine nuts are much tastier in a recipe like this if they are briefly toasted in a heated frying pan for just a few minutes. 

Pour the soup in individual soup bowls and top with pine nuts and parsley.

Each bowl is only 223 calories!

Per serving: 223 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 31 mg omega-3 and 895 mg omega-6 fatty acids, 5 g protein, 41 g carbohydrate, 8 g dietary fiber, and 311 mg sodium.

Maple Syrup And Cayenne Glazed Acorn SquashSpicy And Colorful Fall Side Dish

Roasted acorn slices make a wonderful dish for Thanksgiving.

Need some vegan recipes and menus for the holidays?
Download my eBook, Health Begins in the kitchen,
available on Amazon and iTunes

It's November - Time to Start Cooking!

I don't know what it is, but in November my urge to cook triples. Maybe it's the cool weather or the countdown to Thanksgiving, but I want to just fill the house with colorful winter squash, persimmons, pomegranates, pears, and all the other wonderful fruits and vegetables that are so plentiful this time of year. Just yesterday I developed five recipes for upcoming blog posts that I will be sharing soon. Doug and I happily ate from morning to night. It's tough work but someone has to do it :-)

Acorn Squash

This little winter squash is so adorable. I just want to decorate the entire dining table with them! I'll admit they are hard to cut and Doug usually attacks that job (given that I'm prone to slicing off pieces of digits.) But I thought that slices of roasted and glazed acorn squash would make a great Thanksgiving or holiday side dish. They are easier to serve and one doesn't have to commit to an entire squash half. Doug was able to make the cuts directly on the ridges so the slices were extra cute. 

Winter squash is an excelled source of alpha and beta-carotene as well as lutein and zeaxanthin.
Acorn squash is high in Vitamin A, C, thiamin and B6 as well as magnesium, potassium, and manganese.
It's an excellent source of dietary fiber too!

              

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Roasted Acorn Squash Glazed with Maple Syrup and Cayenne

Vegan, Gluten Free

[makes 4 servings]

Requires a large, rimmed baking pan. Non-stick or lined with a Silpat sheet preferable.

1 (8 inch) acorn squash

2 tablespoons extra virgin olive oil

2 tablespoons maple syrup

1/8 to 1/4 teaspoon cayenne papper (or to taste)*

1/2 teaspoon salt (or to taste)

* You can also used any other pepper such as chipotle, black pepper, or your favorite spicy seasoning such as mitmita, hot pimenton or others. Adjust amounts accordingly.

Preheat the oven to 375 degrees F.

Slice 1/2 inch from the top and bottom of the acorn squash. Slice in half vertically, trying to stay between the ridges, and scoop out the seeds. Proceed to slice the acorn squash along the ridges or make each slice around 1 1/2 inches wide.

Mix the oil, maple syrup, cayenne and salt in a large bowl. Stir until it is well combined. 

Dip each slice into the bowl and with a small spoon, drip the mixture onto both sides and the inside of the slices. 

Place the dipped slices on their sides on a non-stick, rimmed, roasting pan or one that is covered with a Silpat sheet. If you use a regular rimmed roasting pan, make sure you grease it first. This will make cleanup easier as the maple syrup will caramelize. 

Bake in the oven until they soften, about 20 to 30 minutes. Flip over and cook until a fork easily pierces the squash, another 10 to 15 minutes. 

Serve immediately as a side dish. For dinner last night, we had them with Tamaki Haiga rice and Brussels Sprouts that I cooked in five minutes in my new pressure cooker. I will share that simple recipe in the near future.