1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, stir 1 tablespoon oil, cinnamon, salt, nutmeg and 1/4 teaspoon fresh ground black pepper. Brush squash with oil mixture and place on prepared pan; roast 40 minutes or until tender and starting to caramelize, turning once

2. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 10 minutes or until golden brown. Add apple, walnuts and sage; cook and stir 5 minutes or until apple is tender-crisp.

3. In small bowl, stir cranberry sauce and balsamic glaze

4. Gently roll puff pastry sheet into 12-inch square; cut into quarters. Leaving 1/2-inch border, spread cranberry sauce mixture over sheets; top with onion mixture. Place 1 squash round in center over onion mixture and fold corners of pastry up and over squash, overlapping on top of squash; pinch dough with fingers to seal seams and place, seam side down, on prepared pan. Diagonally score top of pastry several times in both directions with sharp knife; roast 30 minutes or until puff pastry is golden brown. Makes 4 Wellingtons

• 27 g Total fat
• 9 g Saturated fat
• 0 mg Cholesterol
• 460 mg Sodium
• 69 g Carbohydrates
• 9 g Fiber
• 20 g Sugars
• 7 g Added sugars
• 8 g Protein