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Curry Roasted Acorn Squash

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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.

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DB

Tuesday 15th of December 2020

I absolutely love it done this way & really sooooo easy !!

Joanne Bruno

Monday 1st of December 2014

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.

Katrina @ Warm Vanilla Sugar

Tuesday 25th of November 2014

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!

Julia

Monday 24th of November 2014

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

Carol at Wild Goose Tea

Monday 24th of November 2014

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

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