When you live in the city, it’s sometimes hard to tell exactly what season it is. That’s what Starbucks limited edition drinks are for.

After I saw it was pumpkin spice latte season already, I knew it was time to start digging up old squash recipes. This recipe I’ve posted an annoying amount of times but still come back to again and again.

It’s one that I always make because I know how easy and delicious it is. Using curry powder to flavor the squash adds an untraditional kick that keeps the squash anything but boring. Still it’s familiar enough that semi-picky eaters will enjoy. 

You can really use this coating on any type but I prefer acorn the best for this since I think it has the mildest flavor. Butternut and winter squash tends to be sweeter on their own. 

Maple-Curry Acorn Squash

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients(Makes 4 servings):

• 1 Large acorn squash
• 3 Tablespoons maple syrup
• 1 Tablespoon curry powder
• 1/2 teaspoon salt*

*omit if your curry powder is already salted.

Method:

1. Preheat your oven to 375 degrees and line a baking tray
2. Cut the squash in half to remove all the seeds. Once de-seeded, cut along the ridges into thin wedges.
3. In a large bowl, toss the wedges with the maple syrup, curry powder, and salt so that the squash is evenly coated.
4. Lay the squash out on the baking tray and roast for 45 minutes or until fork tender.
5. Remove from the oven and serve hot.

Brunch is the best meal there is; the competition’s not even close. You can go sweet or you can go savory(you can even go both!). It can be at 10am or 3pm. And even when it’s at 10am it’s always acceptable to have alcohol. What could be better?

My favorite items on any brunch menu are the different roasted vegetables(and home fries, but that’s a given). They’re something that you have to put time into but end up being well worth the effort.

If you want to wake up with savory food, these brussels sprouts are perfect for you. They’re just the right amount of crispy, satisfying, and seasoning to wake you up. Combine them with a runny yolk from a fried egg and they’re that much better. 

Roasted Garlic Parmesan Brussel Sprouts

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes 2 servings):

• 1 1/2 cups brussels sprouts, trimmed and washed
• 1/4 teaspoon salt
• 3 Tablespoons olive oil, divided
• 1 large garlic clove, diced
• 3 Tablespoons parmesan

Method:

1. Preheat your oven to 350 degrees.
2. Toss the brussels sprouts, salt, and 2 Tablespoons of oil together.
3. Lay the brussels out on a non-stick baking try and roast until slightly crispy(about 30 minutes for small-medium brussels)
4. Heat the remaining Tablespoon oil in a pan over low heat.
5. Toast the garlic until browning.
6. Add in the brussels sprouts and toss until well mixed and they’re cooked in the oil.
7. Remove from the heat. Sprinkle the parmesan over and toss until well-mixed.
8. Serve hot.