Curry Roasted Acorn Squash & Pecans Recipe
Acorn squash dusted with curry spice, roasted until tender, and finished with pecans and pure maple syrup.
Servings: 4
Calories: 180kcal
Ingredients
- 1 acorn squash , sliced along ribs to create crescent shaped pieces
- 2 tablespoons melted butter , plus more for serving
- 2 teaspoons curry seasoning , The Spice Hunter brand
- 1/3-1/2 cup pecans
- 2 tablespoons pure maple syrup
Instructions
- Preheat oven to 400°. Cut squash in half in the direction of the 'ribs'. Scrape out seeds with a spoon and discard. Slice squash along each rib into 1-inch wide crescent shapes.
- Place squash In a mixing bowl and drizzle with melted butter to coat. Add the curry spice and mix until squash is well coated with the butter and spice.
- Arrange squash on a parchment lined pan and bake for 20-25 minutes or until squash is fork tender.
- Spread the pecans on a baking pan and place on a rack in the oven just under the squash during the last 10-12 minutes of baking to toast pecans.
- Once the pecans are toasted and squash is tender, remove from oven and arrange the squash on a serving tray using tongs (squash will be hot). Sprinkle the pecans around the squash and drizzle with butter and maple syrup, as desired -- about 2 tablespoons of syrup and 2 tablespoons butter.
Nutrition
Calories: 180kcal | Carbohydrates: 19g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 445mg | Fiber: 2g | Sugar: 6g | Vitamin A: 570IU | Vitamin C: 11.9mg | Calcium: 57mg | Iron: 1.3mg