From Faith: This would be a crowd-pleaser at the Thanksgiving table, although you could serve it anytime and for any reason. My girlfriend Amy Gross thought of this combination after hearing us talk on the show about the glories of roasted acorn squash. In the market while shopping, Amy scanned the produce section for a minute, and said, “I see blood oranges over there, so let’s use them for the squash with some maple syrup and nuts.” I love this moment because it represents a way of letting your own instincts guide your cooking, instead of relying only on recipes.
Revved-up from the possibilities, we raced home with our groceries and started having fun, chopping, slicing, toasting and roasting. While eating, we both realized we didn’t need the main course we’d made.