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.
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
- 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.
Lindsey @ SimplyLindsey
This would be a great recipe to have to spice up my lunches. I might make this next week to pair with some brown rice and chicken!
but i'm hungry
Love this! I’ve got a few gorgeous looking squash here on my counter… I think one of them is destined for this treatment. ;)
bhvhankes
Have you tried Heidi Swanson’s miso-curry delicata squash yet? http://www.nourishtheroots.com/2011/11/miso-curry-delicata-and-butternut.html. Made it for dinner 4 nights in a row and loved it every time. Also switched out cauliflower for the potatoes, and it was still awesome.
Thanks for another squash idea! Can’t get enough right now.
Jennifer @ Show Me the Yummy
Love the spices you chose! It sounds like perfection :)
Kathy
YUM!
Also, I really love your new heading. The watercolor is beautiful. That’s all.
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!!
Katie
Do you eat the skin? Never tried acorn squash before but I love me some curry powder and garam masala.
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?
Katrina @ Warm Vanilla Sugar
Oh wow!! Such cool ingredients in here. And I love the pomegranates thrown on top. Perfection!
Roos
yum!! this must be delicious!
X Roos
http://theyellowcoat.blogspot.com
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!
Sam @ PancakeWarriors
I love garam masala with pumpkin I bet its amazing with acorn squash as well! Beautiful pictures :)
Laura (Tutti Dolci)
Love the curry, so good!
sundiegoeats
What isn’t pomegranate good on :)
Rena
Thanks a lot for this recipe! This sounds so yummy and that I love acorn squashes in general I must immediately try it :)
xx from Bavaria/Germany, Rena
http://www.dressedwithsoul.com