4 medium acorn squash, seeded and quartered
2 tablespoons olive oil
1/2 teaspoon kosher salt
2 teaspoons curry powder
Preheat oven to 425-degrees F. Place acorn squash skin side down on a sheet pan. Drizzle with olive oil and sprinkle with salt and curry powder. Roast for 20 to 25 minutes until tender.
Nutrition Info per serving; Calories: 118; Total Fat: 4 grams; Saturated Fat: 1 gram; Total Carbohydrate: 23 grams; Protein: 2 grams; Sodium: 326 milligrams; Cholesterol: 0 milligrams; Fiber: 3 grams