Ingredients
- 1 medium Acorn squash, cut into slices (Just follow the natural groves on the squash. I also don’t peel the squash as I find the texture of the thin skin quite enjoyable)
- 1 tsp minced garlic
- 1 medium yellow Onion, medium to large dices
- 2 tbsp Vadouvan Masala Add to Cart
- 1 tsp Salt, or more per your preference
- 3 tbsp unsalted Butter (EVOO, Macadamia Oil or even a light Sesame Oil would be good substitutes if you want to keep this Vegan)
- 1-2 tbsp toasted Pine Nuts
- Handful of fresh Curry Leaves (optional)
- Handful of fresh Dill (optional)
Instructions
- Pre heat oven to 350 degrees
- In a small saucepan, melt the butter on low heat until it starts to bubble and then turn golden brown and nutty! Watch that it doesn’t burn though. Set aside the butter, to cool slightly. Use the saucepan, on low heat toss the Pine Nuts and Curry Leaves in the residue Butter until fragrant and toasty. Set aside to cool.
- In a large bowl, mix together Vadouvan Masala, Salt and Garlic and pour the brown butter over it. Now toss in the sliced Acorn squash and Onions and coat them well in the spice mixture.
- Lay this on a parchment lined baking sheet and bake for 15-20 mins or until the Squash is cooked through.
- Once ready to serve, garnish with Pine Nuts, Curry Leaves and herbs!
- This makes for a delicious side for your Holiday feast or a nutritious lunch with some quinoa.
