3 medium acorn squash, cut in half seeds and pulp removed
2 tablespoons coconut oil
1 tablespoon brown sugar
11/2 teaspoon curry powder, hot if desired
1/4 teaspoon salt
Preheat oven to 375 degrees F. Line a baking sheet with parchment or foil.
Place squash cut-side down on the baking sheet. Roast until the squash flesh is tender when pierced with a fork, 45 minutes to 1 hour. Flip all the squashes cut side up.
Melt coconut oil and brown sugar in a small dish in the microwave, about 30 seconds. Alternatively heat over medium low heat in a small saucepan until melted. Stir in curry and salt. Brush curry mixture over all the squash flesh and return to the oven until the curry mixture is bubbling and browned, 10 to 15 minutes.