Maple & Curry Acorn Squash
The recipe Maple & Curry Acorn Squash can be made in around 45 minutes. One portion of this dish contains about 1g of protein, 5g of fat, and a total of 119 calories. For 58 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 3. 2 people were glad they tried this recipe. Not a lot of people really liked this hor d'oeuvre. This recipe from Foodista requires acorn squash, curry powder, maple syrup, and olive oil. It is a very reasonably priced recipe for fans of Indian food. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is pretty good. If you like this recipe, you might also like recipes such as Maple & Curry Acorn Squash, Maple-Glazed Acorn Squash, and maple roasted acorn squash.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 1 large acorn squash
- 1 tsp curry powder
- 1 Tbs maple syrup
- 1 Tbs olive oil
- 1 dash salt
Instructions
- 1
Preheat oven to 400 F. Line a baking sheet with parchment paper or a silicone mat.Rinse the outside of the acorn squash and then chop it in half. Seed the squash and chop off the stem. Next, slice it into one-inch wedges. I like use the natural grooves on the squash as a guide for thickness.
- 2
Place the sliced acorn squash in a medium-sized bowl.
- 3
Add the rest of the ingredients to the bowl and stir until everything is well incorporated.
- 4
Lay the acorn squash in a single layer on top of the lined baking sheet, cut side down.
- 5
Bake for about 15 minutes. Flip the acorn squash slices to the other side so that both sides will be browned equally.
- 6
Bake the squash for another 10 to 15 minutes or until the pieces can be easily pierced with a fork.