INGREDIENTS: 2 acorn squash, halved and seeded 1/4 cup frozen orange juice concentrate, thawed 2 tablespoons butter 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg METHOD: Preheat oven to 375°F. Fill a baking dish with 1/2 inch water. Place squash halves cut side down in the dish, and bake for 40 minutes....Read More

Serve with a lightly chilled rosé for an exceptional first course. INGREDIENTS: Soup 1/4 cup butter 1 large onion, finely chopped 4 large garlic cloves, chopped 6 cups chicken broth 4 cups peeled butternut squash, cut into 1-inch cubes (about 1 1/2 pounds) 4 cups peeled acorn squash, cut into 1-inch cubes(about 1 1/2 pounds)...Read More