Curry Roasted Acorn Squash

This simple curry roasted acorn squash is the perfect easy Thanksgiving side dish. Packed full of flavor and ready in under 30 minutes!

This simple curry roasted acorn squash is the perfect easy Thanksgiving side dish. Packed full of flavor and ready in under 30 minutes!

Growing up my Thanksgiving table looked a little bit like this:
Turkey (obviously)
– Mashed potatoes
– Green bean casserole
Cheesy potatoes (my favorite!)
– Yeast rolls
– Baked beans with bacon on top
Cornbread sage stuffing
– Deviled eggs
– Canned yams topped with marshmallows (my least favorite thing on planet earth)

If I had put down a platter of curry roasted acorn squash I’m pretty sure my family would have looked at me like I had a third eye. First, my dad hates squash because apparently as a child his mother made him eat it stuffed with rice and ground beef. I don’t know, that sounds pretty good to me. I guess if I were forced to eat it growing up I would/could feel different.

This simple curry roasted acorn squash is the perfect easy Thanksgiving side dish. Packed full of flavor and ready in under 30 minutes!

However, in my modern day household I can serve whatever I want for Thanksgiving. I guess that’s the good part about being an adult. You get to do what you want when you want.

Basically I’m just a full grown child with power.

I think the addition of curry roasted acorn squash is the perfect Thanksgiving side dish. Why not add a little curry to a traditional American meal?

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Curry Roasted Acorn Squash

This simple curry roasted acorn squash is the perfect easy Thanksgiving side dish. Packed full of flavor and ready in under 30 minutes!

Yield: 4 side dish servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

  • 1 acorn squash
  • 2 tablespoons melted coconut oil
  • 1 teaspoon curry powder
  • Kosher salt and pepper, to taste

Directions:

Preheat oven to 375 degrees and line a rimmed baking sheet with a silpat liner or parchment paper.

Cut acorn squash in half and scoop out seed and pulp.

Cut into half rings (like in the picture) about 1 inch thick.

Place on prepared baking sheet and drizzle on melted coconut oil, curry powder, kosher salt and pepper. Toss to evenly combine.

Bake for about 20-30 minutes until the squash is soft. The total cook time will depend on thickness of squash rings.

11 Responses to “Curry Roasted Acorn Squash”

  1. #
    1
    Tori@Gringalicious.com — November 24, 2014 at 6:35 am

    This looks so delicious. Now if I can just convert the curry haters in my family before Thanksgiving…..

  2. #
    2
    Marnely Rodriguez-Murray — November 24, 2014 at 6:38 am

    Love curry – great idea to put it on squash!

  3. #
    3
    Rachel @ Baked by Rachel — November 24, 2014 at 7:15 am

    lol a full grown child with powers. That’s scary 😉 But this looks amazing!! Totally Thanksgiving worthy.

  4. #
    4
    Amy @ A Healthy Life For Me — November 24, 2014 at 8:11 am

    Ahhh the power of adulthood is a wonderful thing. Great recipe as always!

  5. #
    5
    Lynn @ Order in the Kitchen — November 24, 2014 at 9:17 am

    Brandy this is absolutely gorgeous and sounds delicious!

  6. #
    6
    Christie Daruwalla — November 24, 2014 at 9:27 am

    I’m with you. I think the stuffed squash sounds fantastic. We always had acorn squash as a kid and I loved it. Love your twist with the curry!.

  7. #
    7
    Johnna — November 24, 2014 at 12:09 pm

    This sounds wonderful! I got so much squash in my Bountiful Basket last week and now have a great new way to use it. Thank you!

  8. #
    8
    Carol at Wild Goose Tea — November 24, 2014 at 1:27 pm

    Gobble Gobble Full Grown Child with Power!!!! I love this recipe. So bring it on, Girl.

  9. #
    9
    Julia — November 24, 2014 at 1:47 pm

    I love curry and the idea of roasting acorn squash with it is brilliant! Can’t wait to try this out.

  10. #
    10
    Katrina @ Warm Vanilla Sugar — November 25, 2014 at 1:36 am

    When I find myself on my own for dinner I love just eating roasted squash. Something like this needs to appear on my solo meal rotation immediately!

  11. #
    11
    Joanne Bruno — December 1, 2014 at 9:02 am

    Now everyone expects that I will bring some sort of weird squash dish to Thanksgiving, though this year I brought weird sweet potatoes instead (they were awesome). I might just make this for dinner tonight, though. WIth an egg on top.

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