Roasted Acorn Squash Slices with Garam Masala are flavorful and easy to make. Topped with pomegranate seeds and pepitas, this beautiful side dish will take center stage on your table. And this recipe is vegan and gluten-free.
I received a complimentary copy of The Ultimate Vegan Cookbook to facilitate this review. All opinions are my own.
Have you ever cooked with Garam Masala?
It's an aromatic spice blend that's a combination of coriander, cardamom, cinnamon, cloves, and other spices.
I like to use it in dishes like Green Bean Curry.
But until I saw the recipe for these Roasted Acorn Squash Slices, I never thought to use it as a seasoning for winter squash.
And now that I've tried it, I'm definitely a fan!
It's one of the more than 600 recipes included in The Ultimate Vegan Cookbook: The Must-Have Resource for Plant-Based Eaters.
(And you can win a copy for yourself at the end of this post!)
If you're looking for an indispensable reference book for all types of vegan recipes, this book is for you.
The Ultimate Vegan Cookbook: The Must-Have Resource for Plant-Based Eaters is written by seven experienced cookbook authors:
Amber St. Peter of Good Saint
Linda and Alex Meyer of Veganosity
Celine Steen of Have Cake Will Travel
Emily von Euw of This Rawsome Vegan Life
Marie Reginato of Marie Reginato
As you can imagine, these authors cover a wide range of cooking styles and flavors.
And there are plenty of recipes for those who are gluten-free and/or soy-free.
The Ultimate Vegan Cookbook is divided into 8 chapters:
- Main Dishes
- Slow Cooker, Instant Pot & Air Fryer
- 30 Minutes or Less
- Appetizers, Snacks & Sides
- Soups & Salads
- Breakfasts, Smoothies & Drinks
- Sauces, Dressings, Pastes & Spices
Some of my favorite recipes from the collection are Chickpea Noodle Soup by Amber St. Peter, Butternut Squash and Kale Lo Mein with Crispy Tofu by Kathy Hester, and Vegan Mushroom Bourguignon by Linda and Alex Meyer.
And I really love the Roasted Acorn Squash Slices with Garam Masala!
Eight ingredients are all you need to make Roasted Acorn Squash Slices with Garam Masala.
Of course, we'll need an acorn squash and some garam masala spice blend.
Then for garnish, we have pomegranate seeds, pepitas (pumpkin seeds), and parsley.
Besides a little oil and salt and pepper, there's tahini and lemon juice to make a sauce for serving on the side.
And that's it!
I think you'll be pleasantly surprised how flavorful this dish is with so few ingredients.
Making Roasted Acorn Squash Slices with Garam Masala is really easy.
To be honest, the hardest part is slicing the acorn squash.
But my friend Dianne of Dianne's Vegan Kitchen taught me the best tip.
I put the whole squash in the oven, then turned it on to preheat.
As soon as the oven temperature reached 375 degrees, I removed the squash wearing oven mitts, and placed it on my cutting board.
Then I was easily able to cut the squash into slices.
After slicing it and removing the seeds and stringy parts from the inside, the slices are coated in a little oil and seasoned with garam masala and salt and pepper.
Into the oven they go, and while you wait, you can prepare the garnishes and make the tahini sauce in your food processor.
Roasted Acorn Squash Slices are festive for holiday dinners.
In addition, I think it would be the perfect compliment to other unique Christmas recipes.
I love how the roasted acorn squash slices look like little wreaths decorated in red and green.
This easy recipe would definitely impress your friends and family.
Now let's make Roasted Acorn Squash Slices with Garam Masala!
Garam Masala Roasted Acorn Squash
FOR THE SQUASH:
- 1 medium acorn squash
- 1 Tablespoon melted coconut or olive oil
- ¾ teaspoon garam masala
- salt and pepper, to taste
FOR THE TAHINI SAUCE:
- ½ cup tahini
- 2 Tablespoons lemon juice
- ¼ teaspoon salt
- ¼–½ cup water, as needed
- ¼ cup pomegranate seeds
- 2 Tablespoons pepitas
- 2 Tablespoons finely chopped fresh parsley
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
FOR THE SQUASH:
- Slice both ends off of the squash and scoop out the seed goop. Slice the squash into ½-inch (1.3-cm) slices and lay in a single layer on the lined baking sheet. Drizzle with the oil and sprinkle with the garam masala, salt and pepper. Toss it to coat. Roast for 20 to 25 minutes, until the squash is fork tender and browned.
FOR THE TAHINI SAUCE:
- While the squash roasts, combine your tahini, lemon juice and salt in a food processor. Add water a little at a time until you reach the desired consistency. Scoop it into a bowl.
- When the squash is roasted, remove it from the oven and serve warm with the tahini sauce, pomegranate seeds, pepitas and fresh parsley.
Nutritional information is an estimation only.
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