Curry Roasted Acorn Squash

Hello hello party people! Sorry its been a while since my last post – we went on the most AMAZING vacation for my mama’s birthday in September! Getting back into a routine since then has been a struggle. We ate all the most incredible foods while we were away, but that also made transitioning back to a normal diet that much more painful. This Curry Roasted Acorn Squash was just what I needed to ease me back into healthy, delicious eating.

Fall feels like it has come and gone in a FLASH! Here in Columbus, we went from 80 degree weather to about 40 degree weather in a single week! Its nuts!

I pretty much love everything about the fall. Cozy sweater weather, soup, pumpkins, cider, apple picking, colorful leaves – its all so fun! Sure, it sucks that the weather is getting colder, and that there are a MILLION leaves to rake – but there is so much else to enjoy!

What are some of your favorite fall flavors?? I feel like everyone has their go-to seasonal flavors or dishes that they make as soon as it is time!

Fall makes me crave Butternut Squash Soup, Pumpkin Bread, Maple Pecan scones, and  cider donuts fresh from the orchard!

YUM!!

But – lets be real, if I ate bread, scones, and donuts all the time I would be packing on the pounds! This Fall I wanted to try and utilize some fall flavors in a healthy fashion!

This Curry Roasted Acorn Squash is just that – so EASY and delicious. I had never made acorn squash before but it was super easy to work with.

Easy, healthy and full of flavor, this Curry Roasted Acorn Squash is the perfect side dish for Fall. Top your next salad, pasta or pizza for a fun change! | NOMaste Kitchen

 

I left the skin on and cut the squash in half, removing the seeds, then I cut it into wedges – and voila! That was it.

After the squash was roasted, the skin peeled right off! I did try and eat it just so see how it tasted, and it wasn’t inedible! A little tougher than a sweet potato skin, but not awful. If you wanted to eat the skin, I would recommend roasting a little bit longer to soften up even more!

Easy, healthy and full of flavor, this Curry Roasted Acorn Squash is the perfect side dish for Fall. Top your next salad, pasta or pizza for a fun change! | NOMaste Kitchen

As for the curry, I wanted a simple seasoning that I could use but that would still pack a punch of flavor. You could use any seasoning you like! Cinnamon and honey is great for slightly sweeter side or simple salt and pepper! As I always like to say, you do you!

But most importantly, enjoy!

This squash is fab on salad, pasta (my fave cauliflower gnocchi), pizza, or of course just as a side!

  

 

Curry Roasted Acorn Squash
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Easy, healthy and full of flavor, this Curry Roasted Acorn Squash is the perfect side dish for Fall.

Course: Side Dish
Cuisine: Comfort Food, Fusion
Keyword: Acorn Squash, Fall Food, Fall Sides, Roasted Squash, Squash
Servings: 4 servings
Author: NOMaste Kitchen
Ingredients
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 acorn squash peeled, seeded, and sliced
Instructions
  1. Preheat oven to 400F.

  2. In a small bowl, combine olive oil, curry powder, salt, and black pepper.

  3. Use a pastry brush to brush acorn squash with oil/seasoning mixture (if you choose to roast with squash skin on, brush the inner meat of the squash),

  4. Place slices onto a lightly greased dish, roast at 400F for 25-30 minutes (flipping the squash slices halfway through), or until squash can be pierced with a fork.

  5. Remove from oven and allow to cool. 

Recipe Notes

Storage: Refrigerate in an airtight container for 4-5 days.

NOMaste, 

Haley

Loved this fall recipe? Try another! 10 Must Try Recipes with the BEST Fall FlavorsTurkey and Sweet Potato Shepherd’s PieVegan Butternut Squash Mac and Cheese



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