Baked Acorn Squash with a Sweet Spice Variation
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 220.8
- Total Fat: 13.3 g
- Cholesterol: 35.0 mg
- Sodium: 128.7 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 4.1 g
- Protein: 1.7 g
View full nutritional breakdown of Baked Acorn Squash with a Sweet Spice Variation calories by ingredient
Introduction
I am not a big fan of sweet, I usually put curry and butter in baked squash and sweet potatoes, but this time I went with a more complex sweetness by using an Indian spice mix called Garam Masala. McCormick brand makes their own version for the American market, that is what I have used in this recipe. I am not a big fan of sweet, I usually put curry and butter in baked squash and sweet potatoes, but this time I went with a more complex sweetness by using an Indian spice mix called Garam Masala. McCormick brand makes their own version for the American market, that is what I have used in this recipe.Number of Servings: 2
Ingredients
-
1 Acorn Squash (4.35 inches across the widest part)
2 TB plus 2 tsp salted butter, divided
2 TB Pure maple syrup
1/4 tsp of garam masala, Indian Spice Mix
a sprinkle of ground cinnamon
Directions
Preheat oven to 400 degrees .
First wash your squash by dipping it in a sink filled with clean water and dish soap; rinse in running water and pat dry with paper towel. Next, carefully slice your squash in half (be careful here--if you have a rubber mallet you might feel more comfortable tapping your chef knife into the squash as safety precaution). Scoop out the string and seeds with a spoon--I use a serrated grapefruit spoon and am not afraid to pull on the stringy stuff to get it out or even scrape the inside of the squash.
Place your hollowed out squash in a glass baking dish, such as Pyrex or Anchor Hocking. Do not use a dish with a lid. Rub each half inside with a tsp of salted butter. Sprinkle half of the 1/4 tsp of garam masala inside each cavity. Next, add 1 TB maple syrup to each half of the acorn squash and top each with 1 TB of salted butter. Sprinkle a little ground cinnamon in over each TB butter.
Carefully pour water in the glass baking dish, so about 1-2 inches is in the pan. This will prevent the squash skin from burning to the pan. Cook in heated oven for 1 to 1 hour and 15 minutes. Do NOT undercook, and the more you cook the squash the more it caramelizes and is sweet.
Serving Size: Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
First wash your squash by dipping it in a sink filled with clean water and dish soap; rinse in running water and pat dry with paper towel. Next, carefully slice your squash in half (be careful here--if you have a rubber mallet you might feel more comfortable tapping your chef knife into the squash as safety precaution). Scoop out the string and seeds with a spoon--I use a serrated grapefruit spoon and am not afraid to pull on the stringy stuff to get it out or even scrape the inside of the squash.
Place your hollowed out squash in a glass baking dish, such as Pyrex or Anchor Hocking. Do not use a dish with a lid. Rub each half inside with a tsp of salted butter. Sprinkle half of the 1/4 tsp of garam masala inside each cavity. Next, add 1 TB maple syrup to each half of the acorn squash and top each with 1 TB of salted butter. Sprinkle a little ground cinnamon in over each TB butter.
Carefully pour water in the glass baking dish, so about 1-2 inches is in the pan. This will prevent the squash skin from burning to the pan. Cook in heated oven for 1 to 1 hour and 15 minutes. Do NOT undercook, and the more you cook the squash the more it caramelizes and is sweet.
Serving Size: Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SUNNYCALIGIRL.