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!
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.
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!
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!
Easy, healthy and full of flavor, this Curry Roasted Acorn Squash is the perfect side dish for Fall.
- 1 tbsp olive oil
- 1 tsp curry powder
- 1 tsp salt
- 1 tsp black pepper
- 1 acorn squash peeled, seeded, and sliced
Preheat oven to 400F.
In a small bowl, combine olive oil, curry powder, salt, and black pepper.
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),
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.
Remove from oven and allow to cool.
Storage: Refrigerate in an airtight container for 4-5 days.