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.


This recipe would also work well with butternut squash or pumpkin



Did you make this recipe - or any others from the TY archives?

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One Response

  1. geet says:

    This is amazing! thanks for sharing. I have just started cooking and i think this will somewhere impress my mother.

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