Garam Masala Roasted Acorn Squash

Spiced roasted acorn squash with maple and garam masala caramelizes at the edges while staying custard-soft inside, and it asks for almost nothing — oil, spice, syrup, and an hour of oven time. The microwave-first trick makes the cutting painless. Two generous servings, or four modest ones alongside something else.

A Cozy, Spiced Twist on a Fall Favorite!

Tired of the same old holiday side dishes? Let’s elevate a seasonal classic! The earthy sweetness of acorn squash meets the warm, aromatic embrace of garam masala, cinnamon, and a whisper of nutmeg. A drizzle of pure maple syrup caramelizes in the oven, creating a side dish so cozy and flavorful, it’s destined to become a new tradition at your table. Simple, elegant, and oh-so-delicious!

PREP: 10 minutes | COOK: 60 minutes | YIELD: 2 servings

Ingredients

• 1 acorn squash
• 2 tsp / 10 ml extra virgin olive oil
• 1/8 tsp / 0.625 ml salt-free garam masala
• 1/8 tsp / 0.625 ml ground cinnamon
• Pinch freshly grated nutmeg
• Pinch sea salt
• 4 tsp / 20 ml pure maple syrup, divided

Instructions

1. Preheat your oven to 400°F / 200°C.
2. Using a sturdy chef’s knife, carefully slice the acorn squash in half lengthwise from stem to tip. Scoop out the seeds and fibrous strings.
3. Arrange the squash halves cut-side up in a baking pan. Add enough water to the pan to create a ¼-inch deep layer around the squash.
4. Brush the cut surfaces of the squash with olive oil. Sprinkle evenly with garam masala, cinnamon, nutmeg, and sea salt.
5. Drizzle 1 tsp / 5 ml of maple syrup over each squash half.
6. Bake for approximately 60 minutes, or until the squash is fork-tender and lightly browned on top. To check for doneness, a skewer should pierce the flesh easily with no resistance.
7. Remove from the oven, drizzle with the remaining 2 tsp / 10 ml of maple syrup, and let cool slightly before serving.

Nutritional Information

• PER SERVING (½ SQUASH): Calories: 81 | Calories from Fat: 41 | Protein: 0.5 g (0.02 oz) | Carbs: 11 g (0.39 oz) | Total Fat: 5 g (0.18 oz) | Saturated Fat: 1 g (0.04 oz) | Trans Fat: 0 g (0 oz) | Fiber: 1 g (0.04 oz) | Sodium: 141 mg | Cholesterol: 0 mg

Pro Tips

• To make the squash easier to cut, pierce the skin a few times with a fork and microwave for 2-3 minutes to soften it slightly.
• Don’t throw away the seeds! Clean them, toss with a little oil and salt, and roast on a separate pan for a crunchy, nutritious snack.
• For a touch of heat to balance the sweetness, add a pinch of cayenne pepper or red pepper flakes along with the other spices.

FAQ

Q: Is this roasted acorn squash recipe vegan
A: Yes, this spiced acorn squash recipe is naturally vegan! It uses olive oil and pure maple syrup, making it a perfect plant-based side dish for any occasion.

Q: How can I make this a complete vegetarian meal
A: To turn this into a hearty main course, fill the cooked squash halves with a mixture of cooked quinoa, chickpeas, and toasted pecans. This adds plant-based protein and fiber, creating a satisfying and well-rounded vegetarian dinner.

Q: What is the best way to store and reheat leftover acorn squash
A: Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through.

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Stav Kogan

Spiced Roasted Acorn Squash with Maple and Garam Masala

Elevate a seasonal classic with this cozy and flavorful roasted acorn squash recipe. The earthy sweetness of the squash meets the warm, aromatic embrace of garam masala, cinnamon, and nutmeg, all caramelized with a drizzle of pure maple syrup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 2 serving

Calories: 81

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 acorn squash
• 2 tsp (10 ml) extra virgin olive oil
• 1/8 tsp (0.625 ml) salt-free garam masala
• 1/8 tsp (0.625 ml) ground cinnamon
• Pinch freshly grated nutmeg
• Pinch sea salt
• 4 tsp (20 ml) pure maple syrup, divided
• To make the squash easier to cut, pierce the skin a few times with a fork and microwave for 2-3 minutes to soften it slightly.
• For a touch of heat to balance the sweetness, add a pinch of cayenne pepper or red pepper flakes along with the other spices.

Method

 

1. Preheat your oven to 400°F / 200°C.
2. Using a sturdy chef's knife, carefully slice the acorn squash in half lengthwise from stem to tip. Scoop out the seeds and fibrous strings.
3. Arrange the squash halves cut-side up in a baking pan.
4. Add enough water to the pan to create a ¼-inch deep layer around the squash.
5. Brush the cut surfaces of the squash with olive oil.
6. Sprinkle evenly with garam masala, cinnamon, nutmeg, and sea salt.
7. Drizzle 1 tsp / 5 ml of maple syrup over each squash half.
8. Bake for approximately 60 minutes, or until the squash is fork-tender and lightly browned on top. To check for doneness, a skewer should pierce the flesh easily with no resistance.
9. Remove from the oven, drizzle with the remaining 2 tsp / 10 ml of maple syrup, and let cool slightly before serving.
10. Don't throw away the seeds! Clean them, toss with a little oil and salt, and roast on a separate pan for a crunchy, nutritious snack.

Nutrition

Calories: 81kcalCarbohydrates: 11gProtein: 0.5gFat: 41g

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