Saturday, September 27, 2014

Curry Roasted Acorn Squash

Fall is finally here, which means I no longer have to feel guilty about turning on my oven. I love fall in north Georgia. It's the prettiest time of year and it has all of my favorite foods.

Big Trees Forrest Preserve in Sandy Springs

Look how pretty that is! And it's not hot and sticky outside anymore and all the mosquitoes are gone! This is my favorite time to be outside in nature. 

Thanks to Georgia's long growing season, the best foods are being harvested now. Crisp apples, savory winter squashes, fresh kale... The list goes on and on. 

And oh those winter squashes. Look, I've tried with summer squash. I've had them all, zucchini, yellow crookneck, patty pan. I've tried them grilled, fried, baked, sautéed and more. The only way I've been able to enjoy them is in zucchini bread. And if you have to chop it up really small and hide it inside a cake, you aren't really enjoying that vegetable, are you? 

But winter squash... savory, sweet. Blended into a soup or roasted in the oven. I was ridiculously excited to see the first acorn squash of the season in the Roswell farmer's market last Saturday. I was less excited when the farmer suggested I drench it in butter and brown sugar to eat it. I mean, yeah sure, butter and brown sugar make everything taste better. But there are just some things that just don't need it. 
My version of roasted acorn squash forgoes extra sugar and fats in favor of a hearty dusting of curry powder and drizzle of olive oil.  Curry powder goes amazingly with winter squash. Trust me. You'll like it better than sugar. It's simple enough to have any night of the week, but looks fancy enough to sneak onto the Thanksgiving table. And don't tell the carnivores, but it's actually vegan, so your hippy friends will love you. This is worth waiting for winter squash season. 
Curry Roasted Acorn Squash

2 acorn squash, sliced in half long ways and seeds removed
Extra virgin olive oil
Curry powder
Kosher salt

Preheat the oven to 400 degrees.  Slice your squash, carefully, because those suckers are tough and scoop out the seeds. Brush with olive oil, then sprinkle generously with curry powder and salt. Place on a cookie sheet and roast for about 20-30 minutes, or fork tender. To eat them, fluff up the insides like a baked potato and scoop it out with your fork. Makes a great side dish and fantastic leftovers. 

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