Curry adds a nice flavor twist to three fall ingredients: apples, onions, and cranberries. Recipe adapted from “Very Cranberry” by Jennifer Trainer Thompson.
1 acorn squash, halved lengthwise and seeded
2 teaspoons maple syrup
1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon unsalted butter
1/2 cup chopped yellow onion
1 teaspoon curry powder
1 large Granny Smith apple, peeled, cored and cut into 1/2 -inch dice
1/4 cup dried cranberries
Preheat the oven to 400 degrees. Cut the rounded bottom off each acorn squash so they will lie flat on a baking sheet. Rub 1 teaspoon maple syrup over the flesh side of each squash. Sprinkle each with 1/4 teaspoon salt. Place on a baking sheet, flesh side up, and roast for 30 minutes.
In a skillet, melt the 1 tablespoon butter over medium heat. Add the onion and cook for 2 minutes. Add the curry powder and the remaining 1/2 teaspoon salt and continue to cook for 2 minutes. Add the apple and cranberries; cook for 2 more minutes. Remove from the heat and set aside.
Divide the apple mixture between the squash halves. Top each with 1/2 teaspoon butter and place in a large casserole dish. Cover with aluminum foil and bake for 30 to 40 minutes, or until tender when pierced with a fork. Serves 2.
Per serving: 255 calories; 9 g fat (5 g saturated fat; 32 percent calories from fat); 47 g carbohydrates; 22 mg cholesterol; 974 mg sodium; 3 g protein; 7 g fiber.