I love acorn squash because it is not quite as sweet as butternut squash, but it still has a bit of sweetness.
The curry and cinnamon compliment each other really nicely along with the other spices.
The trick to this dish is popping the mustard seeds and then blooming the spices in the oil before you brush down your acorn squash.
1 acorn squash
1 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp curry powder
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp tumeric
Cut your acorn squash in half, scoop out the seeds. Place both halves flesh side up in a glass baking dish or rimmed cookie sheet.
Heat 1 tbsp of coconut oil in a small sauté pan until it has completely melted, reduce the heat to medium/low and add the mustard seeds.
Hold the lid of a pot over the seeds as they pop. Once you hear the popping slow down, turn off the heat so they do not burn (this can happen quickly).
Add in the remaining spices and sauté them with the mustard seeds until you can smell their amazing-ness.
Divide the fragrant oil into each half of acorn squash and use a basting brush to brush the oil evenly all over the flesh of the squash.
Sprinkle salt and pepper and roast at 375 F for about an hour until the flesh is soft and you can easily pierce it with a fork.
Author: Liza Curtis
Apprentice Editor: Brandie Smith/Editor: Travis May
Photo: Courtesy of the Author