Recipe 1 -Wedges
425° oven
Cut acorn squash into wedges, 1″ at the widest part of the skin after scooping out the guts.
2 tablespoons oil
1/4 teaspoon ground cumin
1/4 teaspoon ground caraway
1/4 teaspoon curry powder
1/8 teaspoon ground cayenne
Toss together in a bowl and spread on a cookie sheet.
Bake 15 minutes and turn over wedges
Bake 10 more minutes
Recipe 2 -Halves
350° oven
2 tablespoons oil
Salt & Pepper
1/2 teaspoon curry powder
Cut squash in half, scoop out guts, brush with olive oil, sprinkle with salt & pepper and curry powder.
Turn acorn squash halves upside down onto a cookie sheet.
Bake 30 – 45 minutes until squash begins to soften