Curry Roasted Acorn Squash and Pecans

Ingredients

1 acorn squash, sliced along the ribs to create crescent-shaped pieces 

2 tablespoons of melted butter 

2 teaspoons of curry seasoning 

1/3-1/2 cup of pecans 

2 tablespoons of pure maple syrup 

Directions

1. Preheat the oven to 400. Cut the squash in half in the direction of the 'ribs'. Scrape out the seeds with a spoon and discard them. Slice the squash along each rib into 1-inch crescent shapes. 

2. Place squash in a mixing bowl and drizzle with melted butter to coat. Add the curry spice and mix until the squash is well-coated. 

3. Arrange the squash on a parchment-lined pan and bake for 20-25 minutes or until the squash is fork-tender. 

4. Spread the pecans on a baking pan and place them on a rack in the oven just under the squash during the last 10-12 minutes of baking to toast the pecans. 

5. Once the pecans are toasted and the squash is tender, remove them from the oven and arrange the squash on a serving tray. Sprinkle the pecans around the squash and drizzle with butter and maple syrup, as desired - about 2 tablespoons of syrup and 2 tablespoons of butter. 

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