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Curry Roasted Acorn Squash

By Brandy

Nov 24, 2014, Updated Nov 04, 2016

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.

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?

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.