Maple & Curry Acorn Squash

Prepare the Squash:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
• Rinse the outside of the acorn squash under cold water, then cut it in half lengthwise.
• Scoop out the seeds with a spoon and trim off the stem.
• Slice the squash into 1-inch wedges, using the natural grooves as a guide for uniform thickness.

Season the Squash:

• Place the squash wedges into a medium-sized bowl.
• Add the maple syrup, curry powder, olive oil, and any other seasonings you prefer. Stir well to coat the squash evenly in the seasoning mixture.

Roast the Squash:

• Arrange the seasoned squash in a single layer on the prepared baking sheet, with the cut side down.
• Bake for 15 minutes, then flip the wedges over to ensure even browning.
• Continue to bake for an additional 10–15 minutes, or until the squash is tender and easily pierced with a fork.

Serve:

• Once done, remove the squash from the oven and serve hot.