Orange-Curry Roasted Acorn Squash

Summary
Prep time	20 min
Cook time	~1 hour 15 min @ 400
Source	Fine Cooking
Yield / serves	4 servings
Rating	(unrated) Recommended by Dara Moskowitz Grumdahl

Ingredients

• 2 acorn squash (about 2.5 lb.)
• 1/2 tsp. coarse salt
• 3 T unsalted butter, softened
• 1/4 c orange juice
• 2 T honey
• 2 t minced fresh-ginger
• big pinch of curry powder

Preparation

Heat the oven to 400°F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.

Line a rimmed baking sheet, jellyroll pan, or shallow baking dish with foil or parchment. (If you’re only cooking two halves, be sure to use a small pan that the squash will fit into somewhat snugly.) If you use foil, rub it with butter to keep the squash from sticking.

Set the squash halves on the prepared baking sheet and smear the flesh all over with the softened butter. Sprinkle with the salt. Mix the OJ, honey, ginger and curry together; and drizzle over the top edge of the squash and into the cavity (most of the liquid will pool up there).

Roast the squash halves until nicely browned and very tender (poke in several places with a fork to test), about 1 hour and 15 min. for small to medium squash; larger squash may take longer. Don’t undercook. Serve warm with a spoon.