Vegetarian

1. Place racks in lowest and upper-middle parts of oven and heat to 425 degrees. Combine maple syrup, butter, mustard, vinegar, 1/4 teaspoon salt, and red pepper flakes in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring constantly, until slightly thickened, about 3 minutes; set aside to cool slightly.

2. Cut each squash in half and scoop out seeds. Cut each half into four wedges and transfer to a large bowl. Add maple syrup mixture to bowl and toss to coat.

3. Arrange squash wedges on a parchment-lined baking sheet, reserving excess maple syrup mixture left in bottom of bowl, and roast 20 minutes on lowest rack. Remove from oven and brush tops with excess maple syrup mixture. Flip squash over, brush with remaining mixture, and continue to roast until squash is tender and caramelized, about 15 more minutes.

4. Meanwhile, toss kale with oil and season with salt and pepper to taste. Arrange in an even layer on a baking sheet and roast on upper rack until crisp, 8 to 10 minutes. Remove squash and kale from oven and let cool 15 minutes.

5. To serve, transfer squash to a platter and sprinkle evenly with goat cheese, pomegranate seeds, kale, and almonds.

Source: Hannaford fresh Magazine, October - November 2018