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. 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. If you’ve tried this Roasted Acorn Squash with Indian Spices or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAMand PINTEREST to see daily recipe updates.
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