Curry Roasted Acorn Squash

Curry Roasted Acorn Squash




5 min


25 min


acorn squash 1
curry powder-I use Penzeys 1-2 tbsp
butter or other fat 1 tbsp

Curry Roasted Acorn Squash is the perfect fall side dish. Your house will fill up with the delicious smells of the curry spices and the sweet smell of the roasted acorn squash. This is a very easy dish that comes together in minutes, is low-fat, vegetarian, and full of flavor.

The Teacher's Table

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1.Wash and dry your acorn squash. I like to microwave mine whole for about 5 minutes on high to make cutting easier, even though I have a super sharp and strong knife. You do not have to do that though. Just be super careful cutting it! 

    1. Cut the squash in half.
    2. Scoop out the seeds and pulp. You can toast the seeds and save them for a later use if you’d like.
    3. Turn the squash onto the flat side and slice it into 1 inch thick slices. I think it looks so pretty roasted up with the skin on, so I leave it on. 
    4. Lay the squash onto your baking pan or baking stone. If you’re not using a stone, I would use a little fat to prevent sticking. I don’t like to add extra fat so I use my stones consistently. 
    5. Sprinkle the curry powder over the squash. I love Penzeys Curry Powder! I used the sweet one, but the hot one would be just as tasty.

7.Break the butter up into tiny pieces and place the little bits on top of the squash.

8.Place the pan in a 425 degree oven and bake for 25-30 minutes.


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