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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


  • 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


  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.