I wanted to post this before Thanksgiving because it makes a fab Thanksgiving side dish (as a matter of fact, I made it again for that – but didn’t take pictures). As usual of late, things don’t get done when I think they will. But it’s still “squash season”, so it’s a good time to whip this up.
As far as not getting things done “on time”…I don’t understand how people say they would get bored if they stayed at home with their babies. I don’t have time to get bored! I can’t get anything done! Maybe with older kids it’s different, but it’s not like Jenson can entertain himself at 8 weeks, and he doesn’t usually nap for more than an hour at a time. I try to keep up with the laundry and dishes and such during the day. My email account has 1413 unread emails right now…and I go through and delete emails everyday without reading them. Sure, a lot of it’s still junk, but I still need to go through and get rid of things. I’m also still trying to catch up on my pregnancy journal book (luckily everything is documented on here, but I still have to transfer it and get the photos picked/printed). And I need to start his baby book. But…back to this recipe…
I made it for Thanksgiving, but peeled and cubed the squash (peeling is easy with a vegetable peelers), and then tossed it with everything and then roasted it. You could also prepare it as below and then slice it to serve. Feel free to adjust the spices to your preference…more sweet or spicy to your preference. The amounts below aren’t too spicy for most, or at least no one at dinner complained. I definitely add more cayenne and chili powder when making it just for us. Lo will actually eat this, and he’s not a squash fan because of the texture.
- 1 acorn or butternut squash
- 2 teaspoons olive oil, or to taste
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- sprinkle of cayenne, to taste
- Salt and pepper
- 1 tablespoon butter, melted
- 1 tablespoon dark brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- Preheat the oven to 375ºF.
- Cut the acorn squash in half and scoop out the strings and seeds. Or peel squash with a vegetable peeler and cube. Place in a baking dish.
- Mix together the remaining ingredients and spread over the squash.
- Bake for 50-60 minutes or until the squash pierces easily with a fork. Let cool for a few minutes. Eat straight from the rind or slice if you roasted halves, or serve the cubes.
Some more squash photos!