Roasted Winter Squash with Curry-Maple Butter

You can use acorn squash, butternut squash, pie pumpkins, or any of the exotic varieties available at the store or farmer's market.

Winter squash

Butter
Real maple syrup
Curry powder

Hot red pepper flakes (optional)
Kosher salt

Set your oven to 375 degrees, with the rack in the middle.

Cut the squash(es) in half and use a spoon to scrape out the pulpy seeds in the center, over the trash can. Cut halves in half lengthwise, and in half again crosswise if your winter squash is a large one. You want to end up with serving-sized pieces with enough of a concave center to hold the butter. Arrange skin-side-down on a foil-lined baking sheet.

In a microwaveable measuring cup (Pyrex) or bowl, put approximately 3 tablespoons of maple syrup, 2 tablespoons of butter, and several shakes of curry powder. Microwave this until the butter melts and it's bubbly. Give it a good stir, and, with a pastry brush, brush mixture over the pieces of winter squash. Pour any mixture that's left into the center of each piece of squash (it should form a little pool in the center of each piece).

Sprinkle with kosher salt and hot red pepper flakes (use just a few flakes for flavor, or if you enjoy spicy food, add a few more).

Bake until tender when pierced with a fork and browning along the edges.