Looking for a new and tasty side dish for your thanksgiving dinner? This one is a winner! I personally love all things curry. It’s such a flavorful spice and you can add it to almost anything. Beef, chicken, tofu and shrimp. Pan fry, deep fry, stir fry… pineapple, lemon, coconut, pepper… name that movie!
Curry is definitely an acquired taste. Start out with a mild amount if you’re still a little unsure. Throwing in a little sweet to the spice tames it a bit and gives it a flavorful combination you’ll be sure to love! I served this last year and it was a hit! Definitely on repeat this year! Enjoy!
Roasted Maple-Curry Acorn Squash
- 1 large acorn squash halved and seeds removed
- 2 tbsp avocado oil
- 2 tbsp pure maple syrup
- 1-1 1/2 tsp curry powder
- dash of nutmeg
- sprinkle of coconut sugar
- sea salt and pepper
- 1/4 cup pomegranate seeds
Preheat over to 400F degrees.
Line a baking sheet with parchment paper.
Slice squash into 1/4 inch thick segments.
In a bowl combine avocado oil, curry powder and maple syrup.
Toss squash to evenly coat with curry mixture.
Lay out evenly on a cookie sheet.
Sprinkle with salt and pepper.
Bake for 10-15 min per side, flipping halfway though, until tender. Remove from oven.
Sprinkle with nutmeg and coconut sugar.
Serve with pomegranate seeds sprinkled on top.