Garam Masala Roasted Acorn Squash Wedges

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Garam Masala Roasted Acorn Squash Wedges

Do you keep with your standard, classic, traditional Thanksgiving dishes or do you like mix it up a little every year? I generally stick with the classics – turkey, mashed potatoes, stuffing and of course, pumpkin pie – these are non-negotiable for me. From there, I like to have a little fun with the other sides. I mix it up with the salad and the green beans and I always try to do something a little unexpected with the squash.

Garam Masala Roasted Acorn Squash Wedges

Garam Masala Roasted Acorn Squash Wedges

This year, I am not hosting Thanksgiving, we are mixing it up a bit and headed to Mexico, to celebrate with our very good friends, Dan and Debbie, and their family. I am definitely planning to bring a few classic gluten-free dishes to share, but I eagerly await to see what else they may need and I will offer from there.

In the meantime, I will be playing in my kitchen for the next few weeks, dreaming up fun, Thanksgiving dishes to share here. Some classic, others bringing a fun new twist on traditional flavors. These Garam Masala Roasted Acorn Squash Wedges are the perfect example. A flavorful, unique side for your Thanksgiving or a delicious compliment to any fall meal.

Garam Masala Roasted Acorn Squash Wedges

The garam masala packs a flavorful punch to the already delicious, nutty acorn squash and this recipe is a breeze to pull together, giving you more time to enjoy your loved ones. With all the flavor from the garam masala, I keep it simple and serve this simply topped with some fresh cilantro. If you have more time, you could add a drizzle of honey or maple syrup, greek yogurt or tahini or top with pomegranate arils. I opted for keeping it super simple this time.

Garam Masala Roasted Acorn Squash Wedges

[print_this]Garam Masala Roasted Acorn Squash Wedges {Gluten-free, Vegan, Paleo-friendly}
serves 2-4

  • 1 tablespoon coconut oil or ghee
  • 1 large acorn squash, halved, seeds removed
  • 1 tablespoon garam masala
  • 1/4 sea salt, or to taste
  • black pepper, to taste
  • fresh cilantro (or parsley)

optional add-ons when serving: greek yogurt, tahini, pomegranate seeds

Preheat oven to 400ºF. Line a baking sheet with parchment paper.

Cut each squash half into several wedges. In a large bowl or right on the baking sheet, add the acorn squash wedges, coconut oil, garam masala, salt and pepper. Toss well to evenly coat. Arrange in a single layer on the lined baking sheet. Roast until fork tender and golden brown, about 30-40 minutes depending on the thickness of your wedges.

Remove from the oven and serve warm or room temperature, with chopped cilantro.

NOTE:

This recipe would also work well with butternut squash or pumpkin

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