Three different takes on a fall favorite!
Maple Glazed Acorn Squash
1-2 Acorn Squash
3 Tbsp Butter
1/4 Cup Maple Syrup
Salt and Pepper
Olive Oil
Remove the tops of the squash and slice in half lengthwise. Remove the
seeds. Slice each half into several slices lengthwise. Place in a
baking pan and sprinkle with a little olive oil and salt and pepper.
Bake at 350 for 20 mins. In a small pan, melt the butter and add the
syrup. Pour over each section of squash and bake for an additional
5-10 minutes.
Curry Spiced Squash
1 Butternut Squash Peeled, seeded and diced
2 tbsp Canola Oil
1 Tsp Salt
1/4 tsp Curry powder
1/4 tsp cumin
1/4 tsp pepper
1/4 tsp garlic
1/4 tsp paprika
1/4 tsp cinnamon
In a large bowl, combine all ingredients. Place in a baking pan and
bake at 350 for 20-25 minutes until tender.
Apples and Squash
1 Butternut squash Peeled, Seeded and Diced
1-2 Apples cored and diced (cortland, macintosh, granny smith)
1/4 Cup Brown Sugar
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp salt
In a large bowl, combine all ingredients. Place in a baking pan and
bake at 350 for 20-25 minutes until tender.