Joy the Baker

Curry Roasted Acorn Squash

by 29 Comments

curry roasted acorn squash (3)

I‘m back in my kitchen this week… back from making pies with you up and down the east coast… back from gently and not so gently asking you to buy my dang book… back to my roasting pan.

curry roasted acorn squash

This acorn squash was patiently awaiting my return.  Just sitting tight, waiting to be more than it already is.

I hacked my way through the protective skin (didn’t even lose a finger), removed the seeds, sliced, and drizzled.

This is the result of those efforts.  Let’s make it together… I mean, right!?

curry roasted acorn squash (1)

Acorn squash has a lovely orange flesh and an alluring savory sweet quality.  It feels like the perfect match for tingly curry powder and garam masala.

curry roasted acorn squash (2)

Drizzle and toss.  It tastes better if you use your favorite roasting pan.  Trust me.

curry roasted acorn squash (5)

Roasted vegetables are enhanced by bright and fresh ingredients. Think:  fresh parsley, pomegranate seeds, tangy greek yogurt.  The warm base flavors of squash are elevated by the brightness.  It’s balance.  We’re doing it.

Print
Curry Roasted Acorn Squash

Prep Time: 10 minutes

Cook Time: 25 minutes

2 small servings

Ingredients

  • 1 acorn squash, halved, deseeded, and sliced just under 1/2-inch thick with the skin on
  • 2 tablespoons olive oil
  • scant 1 teaspoon curry power
  • scant 1/2 teaspoon garam masala
  • salt and pepper to taste
  • 2 tablespoons coarsely chopped fresh parsley
  • 2 tablespoons plain greek yogurt
  • 2 tablespoons fresh pomegranate seeds

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
  2. Place sliced squash on a baking sheet in a single layer. Generously drizzle with olive oil, curry powder, salt and pepper. Toss to coat. Roast until tender and browned, about 25 minutes depending on the thickness of your slices.
  3. Remove from the oven and serve warm with chopped parsley, plain yogurt, and pomegranate seeds.
https://joythebaker.com/2014/10/curry-roasted-acorn-squash/

Reader Interactions

Comments

  6. Susan

    I tried this with a different type of squash from my friends farm which worked out perfectly and opened the frig for yogurt but the goat cheese was there first. The goat cheese, parsley, and squash was delicious.

    Reply

  9. Jennifer Allison

    Curious about eating the skin as well…I’ve always roasted squash (acorn, delicata…) in halves and scooped out the flesh to eat. Noticed you and Shutterbean have recently posted recipes with the squash skin on. Are you peeling before eating…or…? Is there a ‘rule’ depending on squash type?

    Reply

  12. Tasia Crawford

    I made this: https://food52.com/recipes/31228-abc-kitchen-s-butternut-squash-on-toast
    tonight with acorn squash and it was awesome. I’m looking forward to this curried acorn squash tomorrow (we grew a lot of squash this year).

    Dear Darling Adorable Beloved Slender Joy, would you and Tracy PLEASE record a new JTB podcast? Thank you. I miss you. For the record, the “Dear Darling Adorable…” is how our fourth grade teacher made us ask for everything (substitute Mrs. Robinson for Joy). That was twenty-five years ago and I still love it and use it all the time. I highly recommend it.

    xo!

    Reply

  20. lizytishknits

    I’m a reluctant acorn squash eater but I LOVE curry so I will definitely try this since I have an acorn squash sitting on the counter (gotten from our CSA share). Thanks for making me try something different!!

    Reply

  22. Christine

    I think the curry and masala powders would add such a perfect touch! It also looks so pretty with the pomegranate and yogurt :) Do you eat the skin of the squash?

    Reply

  25. Stacey @ Bake Eat Repeat

    I’ve never tried acorn squash, I always go for spaghetti! But this looks amazing so I might need to branch out and try the acorn squash next time!

    Reply

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