Acorn squash is packed full of vitamins. It is versatile – whether you stuff it, steam it, bake it or grill it. For this recipe, we decided to plank the acorn squash on a Maple grilling plank. The Maple wood is slightly sweet and the smoky flavor is the perfect addition to the curry seasonings.

TOTAL TIME

Active Time 45 minutes

SERVINGS

2 people (as a meal), or 4 people (as a side)

INGREDIENTS

Sauce:

  • 2 Tbsp. Olive Oil
  • 1 1/2 Tbsp. Honey
  • 3 tsp. Lemon Juice
  • 1 tsp. Cumin
  • 1 Tbsp. Curry Powder
  • 1/2 tsp. Red Pepper Flakes
  • 2 tsp. Litehouse Instantly Fresh Mint
  • 1/2 Cup Fresh Mint Leaves Minced in Food Processor or Blender

CHEF'S TIP

You can serve this
dish over rice for a full meal,
or serve it as a side dish.

DIRECTIONS

  1. Soak the Maple plank in hot water for at least 15 minutes.
  2. Preheat oven or grill to 400°F.
  3. Cut the squash in half lengthwise. Scoop out seeds and pulp. Peel skin from squash.
  4. Slice squash into wedges and arrange on soaked plank.
  5. Mix together 2 Tbsp. olive oil, 2 Tbsp. water, 1 Tbsp. Curry powder and 1 tsp. cumin. Baste acorn squash with mixture.
  6. Add plank to preheated grill.
  7. Baste again after 10 minutes, as needed.
  8. Mix “sauce” ingredients and set aside. Toast sunflower seeds in a little olive oil in a skillet.
  9. Cook for 30 minutes, or until tender.
  10. Once squash is cooked, drizzle the sauce over the top and sprinkle the sunflower seeds.
  11. Serve and enjoy!