Name: Curry Roasted Acorn Squash
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

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

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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.