With only 10 minutes of prep and 5 ingredients you can make this heavenly Curry Roasted Acorn Squash. It’s so delicious you’ll want to eat it with a spoon!

Curry Acorn Squash on a plate

I originally shared this recipe on The Lean Green Bean Blog in 2014. I have updated this post and added the entire recipe to share it with you again today.

Table of contents

Why We Love This Recipe For Curry Roasted Acorn Squash

We just went to the farm down the hill and picked out all of our pumpkins for Halloween. We got more than a hundred pounds of pumpkins. (Sounds a bit excessive now that I type that.) Then I proceeded to buy a huge spaghetti squash, two acorn squashes and a butternut squash.

The spaghetti squash may be destined for Spaghetti Squash Boats, the Butternut Squash will surely be roasted. As for the pumpkins, they’ll be carved up soon, and the Acorn squash was transformed into this easy Curry Roasted Acorn Squash recipe!

Cutting squash in half and roasting them is a basic way to easily cook squash without peeling them, and it is relatively hands-off too. Just scoop out the seeds, and pop them into the oven. Next we season with coconut oil, a little brown sugar and curry spice to punch up the flavors and make this a little special.

Honestly, I recommend eating it with a spoon. Yes, it’s that good! It’s also great served alongside grilled chicken and a fresh side salad.

If you have extra acorn squash you should check out this Cheesy Mexican Quinoa Stuffed Acorn Squash! I may have to stop back at the farm to do just that!

Curry Roasted Acorn Squash on a plate

Key Ingredients for This Recipe

Acorn squash

You’ll need three acorn squash for this recipe. You’ll also have to remove the seeds and pulp before roasting. If you can’t find acorn squash you could use butternut OR Hubbard (might need to adjust cooking time, if so).

Curry powder

Depending on heat preference, you can get either hot or mild curry powder. You’ll get the best curry powder at a spice shop, but any will honestly do.

Additional Ingredients

  • 2 tablespoons coconut oil
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt

Step-by-Step Instructions to Make This Curry Roasted Acorn Squash

Step 1: Preheat oven

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or foil.

Step 2: Cut & roast squash

Place the squash cut-side down on the prepared baking sheet. Roast until the squash flesh is
tender when pierced with a fork, 45 minutes to 1 hour. Flip all the squash halves
cut side up.

Step 3: Season squash

Melt the coconut oil and brown sugar in a small dish in the microwave, about 30
seconds. Alternatively, heat over medium-low heat in a small saucepan until
melted. Stir in the curry and salt. Brush the curry mixture over all the squash flesh
and return to the oven until the curry mixture is bubbling and browned, 10 to
15 minutes.

FAQs and Expert Tips

How to store this curry acorn squash:

Store leftovers in an airtight container in the fridge for up to 3 days. You can either remove the squash flesh from the peel/shell first or store the squash halves whole.

When is the best time to get acorn squash:

You can often find acorn squash all year around, however you’ll get the best tasting squash in the fall and winter months.

What could be used instead of coconut oil:

If you don’t have any coconut oil you can use avocado oil or olive oil instead.

Curry Roasted Acorn Squash with a spoon

Additional Squash & Curry Recipes to Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Curry Roasted Acorn Squash

Curry Roasted Acorn Squash

★★★★★

5 from 4 reviews
  • Author: Katie Webster
  • Total Time: 1 Hour 30 Minutes
  • Yield: 4 servings 1x
Print Recipe

Description

With only 10 minutes of prep and 5 ingredients you can make this heavenly Curry Roasted Acorn Squash. It’s so delicious you’ll want to eat it with a spoon!

Ingredients

Scale
  • 3 medium acorn squash, cut in half seeds and pulp removed
  • 2 tablespoons coconut oil
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoon curry powder, hot if desired
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment or foil.
  2. Place squash cut-side down on the baking sheet. Roast until the squash flesh is
    tender when pierced with a fork, 45 minutes to 1 hour. Flip all the squashes
    cut side up.
  3. Melt coconut oil and brown sugar in a small dish in the microwave, about 30
    seconds. Alternatively heat over medium low heat in a small saucepan until
    melted. Stir in curry and salt. Brush curry mixture over all the squash flesh
    and return to the oven until the curry mixture is bubbling and browned, 10 to
    15 minutes.

Notes

Cooking Tip:

If you don’t have any coconut oil you can use avocado oil or olive oil instead.

  • Prep Time: 10 mins
  • Cook Time: 1 hour 10 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 6 servings, ½ Squash each
  • Calories: 88
  • Sodium: 229 Mg
  • Fat: 5 G
  • Carbohydrates: 12 G
  • Fiber: 3 G
  • Protein: 1 G

Keywords: Curry roasted acorn squash,roasted acorn squash

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