Recipe: Sweet and Spicy Squash

Recipe: Sweet and Spicy Squash

Faith Durand
Jan 16, 2007

Some nights, it's all I can do to cook, let alone cook a balanced meal. And yet I like to have some variety, a little sweet and spicy. This is one of my favorite tricks for a fast, comfort food sort of supper.

Acorn squash is tremendously good for you, and when roasted it has a velvety, luxurious texture that lends itself to both spicy and sweet flavors. Fortunately, there are two halves to a squash, so I dust one with curry powder for a spicy dinner and the other with small mounds of brown sugar for a sweet dessert.

I am giving measurements here, but obviously this is the most flexible sort of recipe. Adjust to your taste.

Sweet and Spicy Squash

serves one

1 acorn squash
2 teaspoons olive oil, or to taste
1 teaspoon curry powder
1/2 teaspoon chili powder, or to taste
Salt and pepper
1 tablespoon butter
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. Place in a small pie pan or baking dish. Rub one half with the olive oil, coating the cavity well. Then rub in the curry and chili powders, and some salt and pepper. Rub softened butter in the other half and sprinkle with brown sugar, cinnamon and ginger.

Bake for 50-60 minutes or until the squash comes up easily when scraped gently with a fork. Let cool for a few minutes, then eat straight from the rind, mashing it up with a spoon.

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