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You are here: Home / Recipes / Maple Curry Butternut Squash (with Raw Cranberry Relish)

Maple Curry Butternut Squash (with Raw Cranberry Relish)

January 19, 2017 by Finite Foodie Leave a Comment

We made this the other day when we were too busy to spend much time in the kitchen, but needed something for dinner. Since we had a small butternut squash and some cranberry relish in the refrigerator, we combined the two to create this quick and simple recipe. The squash tastes great on its own with a dollop of butter and a sprinkling of cilantro, but the cranberry relish turns it into a festive holiday dish. It’s a creative way to use up leftover cranberry relish after Thanksgiving too!

See our recipe for Raw Cranberry Relish, or use your favorite.

Difficulty:
Easy!
Cost:
Inexpensive
Serves:2people
Serving Size:1/2 of a squash
Maple Curry Butternut Squash
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
This very simple way to prepare squash is delicious as-is with just a dollop of butter, but adding a scoop of cranberry relish really dresses it up! See all of the serving suggestions.
  • CourseSide Dish
  • CuisineAmerican
Tools:knife and cutting board, baking sheet, pastry brush (optional)
Prep Time
5 minutes
Cook Time
45 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Difficulty:
Easy!
Cost:
Inexpensive
Serves:2people
Serving Size:1/2 of a squash
Maple Curry Butternut Squash
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
This very simple way to prepare squash is delicious as-is with just a dollop of butter, but adding a scoop of cranberry relish really dresses it up! See all of the serving suggestions.
  • CourseSide Dish
  • CuisineAmerican
Tools:knife and cutting board, baking sheet, pastry brush (optional)
Prep Time
5 minutes
Cook Time
45 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Ingredients
  • 1 small butternut squash
  • 2 teaspoons maple syrup
  • curry powder
  • salt
  • ground black pepper
Servings: people
Units:
Instructions
  1. Preheat oven to 375°F. Rub or spray oil onto a baking sheet.
  2. Slice a thin layer off the ends of the squash and place it upright on the thick, flat end. Slice in half from top to bottom. Use a spoon to scoop out the seeds and stringy pulp in the cavity. Place both halves on the baking sheet, cut side up.
  3. Brush or rub about 1 teaspoon maple syrup over the cut side of each half.
  4. Sprinkle generously with curry powder, then season with salt and pepper as desired.
  5. Turn the squash halves over, cut side down. Cover with aluminum foil and bake for 45 minutes, or until tender. Test my piercing through the skin of the thickest part of the squash.
Recipe Notes

SERVING SUGGESTIONS:

  1. Fill the cavity with some Raw Cranberry Relish.
  2. Fill the cavity with butter and garnish with chopped cilantro.
  3. Sprinkle some goat cheese crumbles and toasted pecans on top.

VARIATION:

Use acorn squash or any winter squash.

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Filed Under: Fall Favorites, Greg's Favorites, Vegetable Sides Tagged With: acorn, butternut, cranberry, relish, squash, Thanksgiving, vegetarian, winter

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