Maple & Curry Acorn Squash

Maple & Curry Acorn Squash takes roughly 45 minutes from beginning to end. One portion of this dish contains roughly 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. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. This recipe from Foodista has 2 fans. Not a lot of people really liked this Indian dish. Head to the store and pick up acorn squash, curry powder, maple syrup, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 73%. If you like this recipe, take a look at these similar recipes: Maple & Curry Acorn Squash, Maple-Glazed Acorn Squash, and Maple-Roasted Acorn Squash Rings.

Servings: 3

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 large acorn squash (a bit over a pound)

1 tsp curry powder

1 Tbs maple syrup

1 Tbs olive oil

1 dash of salt

Equipment:

baking paper

baking sheet

oven

bowl

Cooking instruction summary:

  1. Preheat oven to 400 F. Line a baking sheet with parchment paper or a silicone mat.
  2. 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.
  3. 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.
  4. Lay the acorn squash in a single layer on top of the lined baking sheet, cut side down.
  5. Bake for about 15 minutes. Flip the acorn squash slices to the other side so that both sides will be browned equally.
  6. Bake the squash for another 10 to 15 minutes or until the pieces can be easily pierced with a fork.

 

Step by step:


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

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

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

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

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


Nutrition Information:

Quickview
118 Calories
1g Protein
4g Total Fat
19g Carbs
23% Health Score
Limit These
Calories
118k
6%

Fat
4g
8%

  Saturated Fat
0.69g
4%

Carbohydrates
19g
7%

  Sugar
4g
4%

Cholesterol
0.0mg
0%

Sodium
18mg
1%

Get Enough Of These
Protein
1g
2%

Manganese
0.42mg
21%

Vitamin C
15mg
19%

Potassium
523mg
15%

Vitamin B1
0.21mg
14%

Magnesium
49mg
12%

Vitamin B6
0.23mg
11%

Vitamin A
533IU
11%

Fiber
2g
10%

Iron
1mg
7%

Folate
25µg
6%

Vitamin B2
0.1mg
6%

Calcium
57mg
6%

Vitamin B5
0.57mg
6%

Vitamin E
0.82mg
5%

Phosphorus
54mg
5%

Vitamin B3
1mg
5%

Copper
0.1mg
5%

Vitamin K
3µg
3%

Zinc
0.26mg
2%

Selenium
0.83µg
1%

covered percent of daily need
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Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

Food Joke

If there were no food left, what could people do? Country people could eat their forest preserves and city people could have their traffic jams.

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