Maple-Curry Acorn Squash

We had plenty of side dishes at our Thanksgiving table this year. Aren’t they the best part? I love sweet potatoes, but sadly they didn’t make the cut this year. We all eat enough of those regularly. Instead, we made this acorn squash recipe for something equally delicious. This is something I make whenever I have an acorn squash around; the sweet maple syrup pairs perfectly with some heat from the curry powder. Even though it might not be a “traditional” Holiday side, it’s surely one to please.

Maple-Curry Acorn Squash

Ingedients(Makes 4 servings)

• 2 medium acorn squashes, cut into 1/6ths or 1/8ths
• 1/4 cup maple syrup
• 1 tablespoon Indian curry powder
• 1/2 teaspoon salt

Preheat an oven to 350 degrees. Line a baking tray with aluminum foil.

Add all of the ingredients into a large ziploc bag and toss around to coat. Once the squash is covered, lay each piece out individually on the tray and bake for 50-55 minutes, until the squash is tender. Serve hot.

Not only is it flavorful, but it’s simple, too! And the maple syrup-curry glaze that forms during cooking is warm and comforting. This is one of those dishes that will have everybody eating their vegetables.