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Curry Roasted Acorn Squash

October 28, 2014 by Joy the Baker 29 Comments

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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.

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Curry Roasted Acorn Squash

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 2 small servings 1x
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Ingredients

Scale
  • 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.

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Filed Under: Dinner, Gluten-Free, Healthy, Recipes, Savory, Vegan

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Reader Interactions

Comments

  1. Natasha

    October 7, 2015 at 10:18 pm

    This was absolutely delicious! We don’t usually like squash, but this is our favourite now

    Reply
  2. eaberget

    November 18, 2014 at 5:49 pm

    Oh my goodness, we had this tonight, and after an endless fall of squash, this was a perfect variation. Delicious!

    Reply
  3. Vicky

    November 18, 2014 at 1:43 am

    I love spiced squash dishes. I add mine to a salad with goats curd and pomegranate. But love the idea of serving it like this with yoghurt.

    Reply
  4. Dina

    November 6, 2014 at 7:12 am

    Yummy, pretty and healthy–recipe trifecta!

    Reply
  5. The Godmother (Mary)

    November 4, 2014 at 4:07 pm

    Because curry and squash mean yes. I’ve been all about the curry when cooking this week and now I need an acorn squash to try this out. Looks delicious!

    Reply
  6. Susan

    October 31, 2014 at 7:50 pm

    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
  7. Nutty Nutritionist

    October 31, 2014 at 7:28 pm

    It’s so pretty with the pomegranate seeds! love it.

    Reply
  8. CakeSpy

    October 31, 2014 at 5:12 pm

    Gimme dat. Yum!

    Reply
  9. Jennifer Allison

    October 30, 2014 at 9:43 am

    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
  10. Teffy

    October 29, 2014 at 3:14 pm

    Love acorn squash!!
    I love the simplicity of this recipe, sometimes it’s amazing to just go back to basics and enjoy food! Need to give this a go =)

    {Teffy’s Perks} X

    Reply
  11. Alice @ The Kitchen Smiths

    October 29, 2014 at 2:36 am

    Love the new header!
    This is like a roasted pumpkin recipe I am going to make this weekend. I’ve never had acorn squash, so I might give this a go when I get through the pumpkin!
    Alice x

    Reply
  12. Tasia Crawford

    October 28, 2014 at 7:11 pm

    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
  13. jenna @ justjfaye.com

    October 28, 2014 at 6:48 pm

    I have an acorn squash that needs to be made into something. This would be the perfect recipe to use.

    Reply
  14. pastapieandpirouettes

    October 28, 2014 at 3:09 pm

    I just made two pumpkin recipes today, but when I see a recipe like this I still feel like making it. Pumpkin just doesn’t get boring I guess.

    Reply
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