Maple & curry acorn squash

Name: Maple & curry acorn squash
Total time: 45 min
Yield: 3 servings
Ingredients: 1 large acorn squash; 1 tsp madras curry powder; 1 Tbs maple syrup; 1 Tbs olive oil; 1 dash salt

A flavorful Maple & Curry Acorn Squash dish that is a perfect addition to your Thanksgiving dinner. This recipe is gluten-free, dairy-free, paleo-friendly, and vegetarian, making it suitable for a variety of dietary preferences. It provides 7% of your daily requirements of vitamins and minerals, making it a nutritious and delicious side dish option.

Ingredients

acorn squash

1 large

madras curry powder

1 tsp

maple syrup

1 Tbs

olive oil

1 Tbs

salt

1 dash

Method

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.
Place the sliced acorn squash in a medium-sized bowl.
Add the rest of the ingredients to the bowl and stir until everything is well incorporated.
Lay the acorn squash in a single layer on top of the lined baking sheet, cut side down.
Bake for about 15 minutes. Flip the acorn squash slices to the other side so that both sides will be browned equally.
Bake the squash for another 10 to 15 minutes or until the pieces can be easily pierced with a fork.

Nutrition:

118 kcal

Carbs

19 g

Fat

4 g

Protein

1 g

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