PREPARATION

Preheat oven to 425°F (220°C). Wash and dry beets. Pierce each beet a few times all around with the prongs of a fork. Wrap each beet separately in a piece of silver foil. Place all 3 beet bundles in a small baking pan. Place pan on the center rack in your oven and roast for 1 hour. Allow to cool.

Meanwhile wash and dry the acorn squash. Microwave on high for 2 minutes to loosen the peel. (If microwave is unavailable continue here. It will work it will only be slightly more difficult to peel.) Place on a cutting board and slice in half. Clean out center. Slice into wedges. Cut away outer peel.

Layer peeled acorn squash wedges in an oven-to-tableware or greased ramekins. Drizzle with 1 Tbsp olive oil kosher salt and pepper. Roast for 30 minutes turning once (it should be fork tender). Remove from oven and allow to cool.

Meanwhile prepare the Ginger Pecan Crunch: Mix flour sugars cinnamon and ginger in a small bowl. Cut margarine pieces in and mash with a fork until coarse crumbs form. Stir in chopped pecans and set aside.

When beets are done roasting and cooled open foil and peel off the skin. Slice into thin wedges. Place in the baking pan with the squash. Mix all dressing ingredients together. Pour over roasted vegetables and toss together. Top with Ginger Pecan Crunch and return to oven for 20 minutes. Can be enjoyed warm or room temperature.