[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.
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!?
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.
Drizzle and toss. It tastes better if you use your favorite roasting pan. Trust me.
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
- 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
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
- 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.
- Remove from the oven and serve warm with chopped parsley, plain yogurt, and pomegranate seeds.