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Roasted Acorn Squash with Spiced Orange-Maple Butter

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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!

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Ingredients

  • 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
  • 1/2 tsp sea salt

Details

Preparation

Step 1

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.
Roasted Acorn Squash with
Spiced Orange-Maple Butter
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!
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.
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

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