Autumn Harvest Broccoli and Acorn Squash Medley Ingredients: - 2 medium acorn squashes, halved and seeds removed - 4 cups broccoli florets - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 1/4 cup grated Parmesan cheese (optional) - 1/4 cup walnuts, chopped (optional) - Fresh parsley for garnish (optional) Instructions: 1. Preheat your oven to 400°F (200°C). 2. Place the acorn squash halves cut side up on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 25-30 minutes or until the flesh is tender and slightly caramelized. 3. While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for about 5-7 minutes, until bright green and tender-crisp. 4. Season the broccoli with garlic powder, dried thyme, salt, and pepper. Remove from heat. 5. Once the squash is done roasting, take it out of the oven and fill each half with the sautéed broccoli. If desired, sprinkle grated Parmesan cheese and chopped walnuts on top of each filled squash half. 6. Return the filled squash to the oven and bake for an additional 10 minutes to melt the cheese and warm through. 7. Remove from the oven and garnish with fresh parsley if desired. Serve warm. Nutrition (per serving, serves 4): - Calories: 210 - Total Fat: 10g - Saturated Fat: 2g - Cholesterol: 5mg - Sodium: 360mg - Total Carbohydrates: 30g - Dietary Fiber: 6g - Sugars: 3g - Protein: 7g - Vitamin A: 120% DV - Vitamin C: 150% DV - Calcium: 10% DV - Iron: 8% DV