A serving of sweet potatoes gives you twice your recommended daily vitamin A needs and if eaten with their skin on, more than three grams of fiber. They are also a good source of carotene. Winter squash, such as acorn, butternut or spaghetti, are an excellent source of carotenes and vitamin C. They are also high in blood pressure lowering potassium. These two recipes offer savory flavors as an alternative to the usual sweet ones and the contrast really accentuates each vegetable. Sweet and Savory Acorn Squash is a good accompaniment with Roasted Turkey Breast and Fall Chopped Salad and Savory and Sweet Potato “Fries” are fabulous with broiled pork chops and Crunchy Cole Slaw.

Sweet and Savory Acorn Squash

• Cooking spray
• 4 acorn squash
• 1 cup chicken stock
• ½ cup reduced sodium soy sauce
• ¼ cup honey
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp brown sugar

Preheat oven to 425 degrees. Spray a large roasting pan with cooking spray. Cut squash in half lengthwise and remove seeds. Cut each half lengthwise into four wedges and place in roasting pan. In a medium bowl whisk together the chicken stock, soy sauce, honey, olive oil, salt and pepper. Pour mixture over the squash and toss to coat. Sprinkle each piece with brown sugar. Roast in the oven for 30-40 minutes turning every 10-12 minutes. Makes 6 servings.

Savory and Sweet Potato “Fries”

• Cooking Spray
• 3 sweet potatoes (about 1¼-1½ lbs)
• 2 tsp sugar
• ½ tsp ground red pepper
• ½ tsp black pepper
• ½ tsp salt
• 1½ tbsp olive oil

Preheat oven to 500 degrees. Spray a large baking sheet with cooking spray. Cut potatoes in half lengthwise and then into ½ inch thick fries. Place them in a large bowl. Combine sugar, red pepper, black pepper, and salt in a small bowl. Pour olive oil and sugar mixture onto potatoes and toss to coat. Spread potatoes in a single layer on baking sheet. Bake for 10-12 minutes on each side until browned and tender. Makes 4 servings.