Description
With only 10 minutes of prep and 5 ingredients you can make this heavenly Curry Roasted Acorn Squash. It’s so delicious you’ll want to eat it with a spoon!
Ingredients
Scale
- 3 medium acorn squash, cut in half seeds and pulp removed
- 2 tablespoons coconut oil
- 1 tablespoon brown sugar
- 1 1/2 teaspoon curry powder, hot if desired
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment or foil.
- Place squash cut-side down on the baking sheet. Roast until the squash flesh is
tender when pierced with a fork, 45 minutes to 1 hour. Flip all the squashes
cut side up. - Melt coconut oil and brown sugar in a small dish in the microwave, about 30
seconds. Alternatively heat over medium low heat in a small saucepan until
melted. Stir in curry and salt. Brush curry mixture over all the squash flesh
and return to the oven until the curry mixture is bubbling and browned, 10 to
15 minutes.
Notes
Cooking Tip:
If you don’t have any coconut oil you can use avocado oil or olive oil instead.
- Prep Time: 10 mins
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 6 servings, ½ Squash each
- Calories: 88
- Sodium: 229 Mg
- Fat: 5 G
- Carbohydrates: 12 G
- Fiber: 3 G
- Protein: 1 G