Roasted Root Vegetables with Molasses Cider Glaze

To make the glaze:

1. Combine apple cider and brown sugar in a small saucepan over medium high heat and simmer until it reduces to about 1/2 cup (15-20 minutes). Be careful not to overdo it.
2. Remove from heat, add the molasses. Set aside.

Roast your veggies and apples:

1. Place your choice of root vegetables, along with the apples, onion, garlic and herbs, into a large bowl and toss with 2-3 tablespoons of olive oil and the sage or thyme.
2. Turn your mixture out onto a large baking sheet or pan lined with parchment paper.
3. Season with salt and pepper
4. Rub the inside of the squash, and the flesh side of the “lid”, with olive oil and season with salt and pepper.
5. Place it on a baking sheet, flesh side down.
6. Put both pans in the oven and roast at 400 F until tender and starting to brown a bit. About 25-35 minutes.
7. (Toss the chopped veggies every 10  minutes or so)

Toast your pumpkin seeds:

1. Melt the butter (or warm oil) in a small pan over medium heat.
2. Add pumpkin seeds to the pan along with the chili powder and toss with the butter.
3. Toast gently until they start to pop, stirring them around in the pan to ensue nothing burns or browns too much.
4. Remove from heat and stir in the cranberries.

To assemble your squash bowl:

1. Place roasted quash on a warmed serving platter and fill with the roasted root vegetables.
2. Pile extra roasted vegetables alongside the squash.
3. Pour over the cider glaze and sprinkle with the roasted pumpkin seed cranberry mixture.
4. To serve, slice squash into 4-6 wedges and plate, scooping up some extra root vegetables.