The "Orange-and-Maple-Baked Acorn Squash" (page 383) is not only delicious, it is also very pretty to look at. The distinct ribs, or ridges, that run the length of the outer skin transform the sliced rings into adorable "flowers". It is a little tricky trying to slice an acorn squash into these rings - you need to keep the squash very steady, and use a very sharp knife. The flower rings are moistened with fresh orange juice and pure maple syrup, sprinkled with cinnamon, and baked in the oven. A delightful treat that requires no changes to keep it McDougall friendly!