I have been thinking a lot about pumpkins lately. I think they are the underestimated  vegetable, often relegated to our doorsteps and pies at thanksgiving. When I say to the other sisters that I want to plant pumpkins I get skeptical looks like I am indulging in a hidden sin by taking up garden space for something so frivolous. Of course I can buy canned pumpkin in the store — if I remember to get there before the holiday rush — but what about fresh?  It is a lot of work to peel and seed and reduce down to what we can so easily take out of the can. But did you know that pumpkin is also a great squash for roasting and enjoying with roast chicken, turkey, pork or Cornish hen? And even better when you do a medley of butternut, acorn and pumpkin?

A Medley of Roasted Fall Squashes

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A Medley Of Roasted Fall Squashes

SERVINGS 6servings CHANGE SERVING SIZE servings

COOK TIME 40mins.

PREP TIME

READY IN

Ingredients

• 1 pumpkin(s) small
• 1 butternut squash
• 1 acorn squash
• 1/4 cup butter melted
• 1/4 cup maple syrup (can substitute honey)
• kosher salt to taste
• black pepper ground fresh, to taste

Instructions

1. De-stem pumpkin, cut in half, seed, then cut into wedges about 1 1/4 inch wide.
2. Repeat with acorn squash and butternut squash (I usually just use the bulb of the butternut and save the rest for soup.)
3. Mix together melted butter and maple syrup.
4. Arrange squashes on a baking sheet and brush each wedge with butter/syrup mixture.
5. Roast at 400 degrees for about 40 minutes until tender.
6. Finish with salt and pepper to taste.