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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


  1. Preheat over to 400F degrees.
  2. Line a baking sheet with parchment paper.
  3. Slice squash into 1/4 inch thick segments.
  4. In a bowl combine avocado oil, curry powder and maple syrup.
  5. Toss squash to evenly coat with curry mixture.
  6. Lay out evenly on a cookie sheet.
  7. Sprinkle with salt and pepper.
  8. Bake for 10-15 min per side, flipping halfway though, until tender. Remove from oven.
  9. Sprinkle with nutmeg and coconut sugar.
  10. Serve with pomegranate seeds sprinkled on top.