Roasted Acorn Squash with Indian Spices
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 delicious garam masala.
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.
A simple, vegan side dish doesn’t get any easier. The difficult part is cutting the squash. My tip for this is, you must use a really sharp knife, then slice a little off one end so the squash has a flat surface. It is then easy to cut into horseshoe shaped slices. 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? Roasted Acorn Squash with Indian Spices 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).
This recipe can be made with any squash: 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.
Yes, when cooked, the skin softens.
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.
How to slice acorn squash
Slice in half around the center. Use a spoon to scrape out the seeds.
Cut the halves into quarters, then slice.
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3 Comments on “Roasted Acorn Squash with Indian Spices”
What I do to cut open a hard skinned squash is to open a drawer near the sink, temporarily empty the drawer and use it, wedged against the counter, as a vise, to hold the squash and then use a fine-toothed small wood saw like a keyhole saw to get inside the squash. This is the safest way I know to hold and cut a squash.
Thanks for the tip Malcolm 🙂
That sounds crazy