When you live in the city, it’s sometimes hard to tell exactly what season it is. That’s what Starbucks limited edition drinks are for.
After I saw it was pumpkin spice latte season already, I knew it was time to start digging up old squash recipes. This recipe I’ve posted an annoying amount of times but still come back to again and again.
It’s one that I always make because I know how easy and delicious it is. Using curry powder to flavor the squash adds an untraditional kick that keeps the squash anything but boring. Still it’s familiar enough that semi-picky eaters will enjoy.
You can really use this coating on any type but I prefer acorn the best for this since I think it has the mildest flavor. Butternut and winter squash tends to be sweeter on their own.
Maple-Curry Acorn Squash
Prep time: 5 minutes
Cook time: 45 minutes
Ingredients(Makes 4 servings):
- 1 Large acorn squash
- 3 Tablespoons maple syrup
- 1 Tablespoon curry powder
- 1/2 teaspoon salt*
*omit if your curry powder is already salted.
- Preheat your oven to 375 degrees and line a baking tray
- Cut the squash in half to remove all the seeds. Once de-seeded, cut along the ridges into thin wedges.
- In a large bowl, toss the wedges with the maple syrup, curry powder, and salt so that the squash is evenly coated.
- Lay the squash out on the baking tray and roast for 45 minutes or until fork tender.
- Remove from the oven and serve hot.