Roasted acorn squash with Indian spices is the easiest fall side dish that you can make that has amazing flavors. Acorn squash are sliced, rubbed with oil and a delicious garam masala spice blend.
Acorn squash (also known as pepper squash or Des Moines squash) has to be one of my most favorite of the seasonal squash. It has amazing sweet, nutty flavor just on its own, but with this combination of Indian spices, it is taken to the next level. Add a little Indian flare to your fall/winter cooking.
Spread the squash slices in an even layer onto a baking sheet and drizzle with oil, garam masala, salt and pepper and rub to coat well.
Remember the quick and easy chicken madras from last week? This is the dish I served with it for the most wonderfully satisfying meal that curbed my Indian food craving (which I have almost every day).
What is so easy and versatile about this recipe is, you don’t have to use acorn squash. Any of the seasonal squash will work, butternut, delicata, spaghetti, the choice is yours. I just bought some delicata squash today so I’ll be trying this recipe with that later this week.
I’ve created a video so you can see the recipe being made. Just press play!
When I was in the produce department and found the acorn squash, I was surprised to see that it came in orange as well as green. I made a combination of both for a lovely, colorful presentation. One tip I have for cutting acorn squash is a very sharp knife, because the skin is rather thick and the shape makes it difficult.
Garam masala is one of my favorite and one of the best, all-purpose spices. It is a convenient mix of spices like cardamom, cumin, cinnamon, nutmeg and more that gives a rich and complex flavor to any dish without having to buy all the individual spices and mix the blend yourself.
- 2 acorn squash, seeds removed and sliced
- 1/3 cup vegetable oil
- 2 teaspoon garam masala
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat oven to 350 ° F.
Spread the squash slices in an even layer onto a baking sheet and drizzle with oil, garam masala, salt, pepper and rub to coat well.
Roast for 30 minutes until tender.