Curry-Roasted Acorn Squash

Curry-Roasted Acorn Squash

Pairing curry powder and garam masala is a warming spice blend for roasted acorn squash. When preparing acorn squash, keep the skin on for additional fiber, which supports digestive health. The skin will become tender when cooked. Save the seeds for another recipe such as BBQ or cinnamon roasted seeds.

Serves 4

Preheat the oven to 400°F. Cut 1 acorn squash in half and remove the pulp and seeds. Cut the squash into ½-inch slices lengthwise. Add squash slices to a bowl with 2 Tb olive oil, 1 teaspoon curry powder, ½ teaspoon garam masala and ½ teaspoon coriander. Spread out the squash on a sheet pan lined with foil or parchment paper. Roast for 30 minutes, turning the slices over at 15 minutes. Serve with 2 Tb chopped cilantro and season with salt and pepper to taste.

Pro tip: Enjoy acorn squash with the skin for additional fiber, which promotes digestive health.