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

Instructions

1. 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. 2

   Place the sliced acorn squash in a medium-sized bowl.

3. 3

   Add the rest of the ingredients to the bowl and stir until everything is well incorporated.

4. 4

   Lay the acorn squash in a single layer on top of the lined baking sheet, cut side down.

5. 5

   Bake for about 15 minutes. Flip the acorn squash slices to the other side so that both sides will be browned equally.

6. 6

   Bake the squash for another 10 to 15 minutes or until the pieces can be easily pierced with a fork.

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