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
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:
Carbs
19 g
Fat
4 g
Protein
1 g
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