The other day I couldn’t help but grab this acorn squash at the Super 1, here in Hamilton…Even though I usually crave these in Fall and we are into January now, I figured we might as well experiment while Savannah’s still here! Greg isn’t much into cooked vegetables so the girls are better with taste tests when it comes to this stuff. We usually find smaller ones and stuff them with quinoa, but I wanted to make wedges and keep it simple… They turned out lovely and had a caramel curry type flavor with a hint of rustic rosemary !
First, I roasted them for about 15 minutes with a little Olive Oil and Kosher Salt.
Next I drizzled a buttery sweet curry mixture over them and baked them some more.
-
1 large Acorn Squash cut into wedges (or 2 small ones)
- 6 Tbsp. Butter
- 1/3 cup Brown Sugar
- 1 Tbsp. Dried Rosemary
- 1/4 tsp. Curry
- 1/4 tsp. Cinnamon
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Kosher Salt (just enough to sprinkle over them initially)
- 2-3 Tbsp.Olive Oil
Heat oven to 350. Place wedges in a baking pan and drizzle the wedges with the olive oil and sprinkle with salt. Roast for about 15 minutes to get them started. Meanwhile, melt the butter and stir in the other ingredients. Pour over each of the wedges and bake about 30 more minutes or until done. Serve as a side or just enjoy these for lunch!
