MAPLE-THYME ROAST
On rimmed baking sheet, toss 2 lbs squash (peeled and cut into 1-in.-thick wedges) with 2 Tbsp each olive oil and maple syrup, 8 sprigs fresh thyme, a pinch of cayenne and ½ tsp each salt and pepper. Roast at 425°F, turning once, until golden brown and tender, 25 to 30 min.
SLOW-COOKER CURRY
In slow cooker, whisk 4 cups water; one 15-oz can coconut milk; 1 Tbsp each grated fresh ginger, curry powder and turmeric; ½ tsp cardamom; and 1 tsp salt. Add 1½ cups split peas, one 15-oz can diced tomatoes and 2 lbs squash (peeled and cut into ½-in. pieces). Cook on Low 6 hr.
SQUASH TOASTS
Heat 2 Tbsp oil in large nonstick skillet on medium. Cook 1 lb squash (peeled and cut into…
