Maple & curry acorn squash
Gluten free
Dairy free
Paleolithic
Vegetarian
Primal
Fodmap friendly
Vegan

Maple & curry acorn squash

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

acorn squash

1 large

madras curry powder

madras curry powder

1 tsp

maple syrup

maple syrup

1 Tbs

olive oil

olive oil

1 Tbs

salt

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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