Roasted maple-curry acorn squash slices are a deliciously savory side that’s healthy & easy, making them perfect for your next holiday recipe!
Acorn squash, butternut squash, pumpkin, spaghetti squash, summer squash. I really just loveeeee squash.
Not sure if it’s because the word is so much fun to say (now that I’ve said it 5 times) or because you can pretty much make squash into anything: breakfast, dessert, or dinner recipe.
This roasted maple-curry acorn squash recipe is one of my favorite squash recipes because it’s super easy to make and the flavors are perfect together.
It’s great as just a healthy side with plain roasted chicken or plated beautifully for an easy Thanksgiving side dish.
Either way, it tastes amazing and the hardest part is cutting it up .
Slices of acorn squash are tossed in maple syrup, curry powder, ground ginger, apple cider vinegar, olive oil, salt and pepper, then placed in a baking dish and roasted for about 1 hour, or until softened and lightly browned.
The maple syrup adds sweetness while the curry adds some warm spice, and guys, I’m tellingggg you these two flavors together are a beautiful thing.
How do you cut an acorn squash?
- Start by cutting both top and bottom ends off. Then, cut the squash directly down the middle in half, lengthwise.
- Use a spoon to scoop out and discard the seeds.
- Place one half of the squash down on the cutting board (skin side up) and cut into 1” slices (horizontally). You should be cutting the opposite way of the lines in the squash.
Can you eat the skin of acorn squash?
Yes! You can totally eat the skin. It has added fiber and good-for-you nutrients.
When roasted, it becomes perfectly tender and adds a little texture to the squash.
If you prefer not to eat it, after the squash is roasted you can simply peel it off.
What’s in the maple-curry glaze for these healthy roasted acorn squash wedges:
- Maple syrup (I prefer pure maple, however you can use any kind you like)
- Curry Powder
- Ground Ginger
- Apple Cider Vinegar
- Olive Oil
Simply mix all the ingredients together and generously brush onto each side of the acorn squash slices.
What to pair with maple roasted acorn squash slices:
- 1 acorn squash
- 1 tbsp curry powder
- 1 tsp ground ginger
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- pinch of salt
- pinch of pepper
- Preheat oven to 375 degrees. Line a baking dish or baking sheet with parchment paper.
- Cut top and bottom ends off of the acorn squash. Cut in half from top to bottom (vertically). Use a spoon to scoop out and discard the seeds.
- Place each squash half on your cutting board, flat side down, and cut horizontally into 1" thick slices (cut the opposite direction the grooves on the squash are going).
- Place the squash slices in an even layer on your prepared baking dish.
- Mix together remaining ingredients and brush generously onto both sides of the squash (reserve about half of the glaze).
- Bake for 25 minutes, then flip the slices over and brush again with the maple-curry glaze. Continue cooking another 25-35 minutes or until squash is fork-tender and glaze is caramelized.
If you prefer the squash without skin, simply follow recipe instructions and remove skin once it's finished baking. It should peel right off!
Nutrition Information:Yield: 4 Serving Size: 130 g
Amount Per Serving: Calories: 136Total Fat: 7gSaturated Fat: 0.99gTrans Fat: 0.003gUnsaturated Fat: 5.884gSodium: 44mgCarbohydrates: 19.8gFiber: 2.5gSugar: 6.12gProtein: 1.13g