Ingredient Spotlight: Acorn Squash

Nothing says fall like winter squash, and acorn is one of the best.  It happens to be a relative of zucchini and yellow squash, what we consider summer varietals, but it screams of autumn and is much heartier, lasting months in cool places.  It's also a mere 54 calories per cup, with only the tiniest trace of fat and 1 gram of protein.

Baked, microwaved, sautéed, puréed or stuffed ~ even roasted. There are countless ways to enjoy it.In soups, chopped and roasted with other wintry vegetables like pumpkin, carrots, turnips, rutabaga, sun chokes and parsnip, or baked and tossed into a potato hash. So many possibilities!Here are 6 roasted vegan rounds ~ I had time to experiment!Minced ginger and agaveHimalayan sea salt, curry and extra virgin olive oil (that was my favorite!)Maple syrup, herbs de Provence and sea saltAgave and vanilla balsamic vinegarBasil-infused vinegar, oregano and kosher saltCurry, extra virgin olive oil and sea saltGarlic powder, pink Himalayan salt and extra virgin olive oil