Acorn Squash with Curry Leaves

Acorn Squash with Curry Leaves

The flavors on this one are going to blow your mind. Mildly sweet and nutty squash with aromatic and wonderful tasting curry leaves will make this baby #1 on your regular weekly menu during squash season.

It’s one sheet meal, requires minimal ingredients so easy to put together and equally effortless to make for crowds, or just you when you need all that self-care but want something homemade.

Makes 4-6 servings

YOU WILL NEED

• medium-size acorn squash

• extra virgin olive oil - no measurement, I drizzled it liberally 😅

• 1 tbsp minced garlic

• 3 twigs or 20-30 fresh curry leaves

• 1 tbsp flaky or regular salt

• 1/2 tbsp black pepper powder

METHOD

• Wash and rinse the squash and curry leaves.

• Cut the squash in half lengthwise and scrape out the seeds. Keep the skin on, it adds to the flavor.

• Slice the acorn squash into half moons of even thickness, about 1 inch, for even cooking.

• Spread evenly on a baking sheet and drizzle with olive oil, salt and pepper. Toss them for even coating.

• Roast at 400°F for 10 minutes.

• After 10 mins, added the curry leaves and garlic, toss them well and roast for another 10 mins or more until tender and lightly browned.

• If you need more “brown“ on your roast, broil on high for a minute or more until they turn brown to your satisfaction.

Cut Acorn drizzled with extra virgin olive oil

Acorn Squash mid-roast, with garlic and curry leaves