November 2014 Newsletter: Roasted Acorn Squash
It’s acorn-ucopia of flavors! Try this mouthwatering roasted squash recipe paired with roasted turkey, pork tenderloin or as part of a vegetarian meal. So simple, so delicious!
- 1 medium to large acorn squash (about 2-1/2 lbs/1.1 kg)
- 2 tbsp butter, melted
- 1 tbsp pure maple syrup
- 1 tsp Garam Masala spice blend (see Cooking Tips)
- 1 tsp grated orange zest
- ½ tsp sea salt
Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or foil and set aside.
Wash and dry squash. Cut squash in half lengthwise from the stem to the bottom end. Scoop out and discard the seeds. Cut squash halves crosswise into 3/4-inch-thick slices. You should end up with 10 to 12 slices total. Place squash pieces on prepared pan in a single layer.
In a small bowl, whisk together butter, maple syrup, spice, orange zest and salt. Spoon mixture evenly over squash pieces and spread to coat both sides. Use every drop!
Roast squash for 15 minutes. Carefully remove pan from oven, flip pieces over and roast for 15 more minutes, until squash is tender. Serve immediately.
Makes 4 servings
Per serving: 155 calories, 5.8 g total fat (4 g saturated fat), 2 g protein, 27 g carbohydrate, 3.7 g fiber, 15 mg cholesterol, 274 mg sodium
Cooking Tips: What is Garam Masala? It’s a highly aromatic blend of roasted, ground spices commonly used in Indian cooking: coriander, cumin, cinnamon, cloves, cardamom and black peppercorns. You really must try it! Look for Garam Masala in the regular spice aisle at your grocery store or at any gourmet food shop. The roasted squash also tastes great when you substitute Pumpkin Pie Spice for the Garam Masala.
Acorn squash skin is edible, however, some people don’ t like it. The skin should peel off easily after roasting. In the photo, the roasted squash is garnished with pomegranate seeds and chopped, fresh parsley.