[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.
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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
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.
29 Responses
This was absolutely delicious! We don’t usually like squash, but this is our favourite now
Oh my goodness, we had this tonight, and after an endless fall of squash, this was a perfect variation. Delicious!
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.
Yummy, pretty and healthy–recipe trifecta!
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!
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.
It’s so pretty with the pomegranate seeds! love it.
Gimme dat. Yum!
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?
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
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
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!
I have an acorn squash that needs to be made into something. This would be the perfect recipe to use.
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.
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!
Love this! I’ve got a few gorgeous looking squash here on my counter… I think one of them is destined for this treatment. ;)
Have you tried Heidi Swanson’s miso-curry delicata squash yet? https://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.
Love the spices you chose! It sounds like perfection :)
YUM!
Also, I really love your new heading. The watercolor is beautiful. That’s all.
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!!
Do you eat the skin? Never tried acorn squash before but I love me some curry powder and garam masala.
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?
Oh wow!! Such cool ingredients in here. And I love the pomegranates thrown on top. Perfection!
yum!! this must be delicious!
X Roos
https://theyellowcoat.blogspot.com
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!
I love garam masala with pumpkin I bet its amazing with acorn squash as well! Beautiful pictures :)
Love the curry, so good!
What isn’t pomegranate good on :)
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