Maple & Curry Acorn Squash
1 large acorn squash (a bit over a pound)
1 TBS olive oil
1 TBS maple syrup
1/2 – 1 tsp curry (depending on how strong you want the curry flavor to be)
dash of salt
Preheat oven to 400º 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.