Roasted hot madras acorn squash garnished with cilantro, queso fresco, pomegranate, and cashews. Simple and packed full of all the flavors.
It’s fall! I can use the oven again! As soon as the temperatures start to drop the first thing I think to do is pull on the flannel pants and get to roasting my favorite foods. The entire summer I avoided turning on the oven. It was too stinking hot and the oven heats up our entire house, making it unbearable.
Today, we are experiencing a temperature drop and my first thought was to roast some fall squash. I love roasted vegetables and since it’s finally cool enough to turn on the oven it’s time to crank up the heat. Roasting is one of my favorite techniques because as the moisture leaves the vegetables the flavors concentrate. Also, you get the bonus of crispy caramelized edges!
What do I love about this dish? Everything! This dish is very fall but, still very light and bright. I love the complex spice from the madras curry and brightness from the cilantro. I decided to top it with queso fresco and tart pomegranate syrup to help balance out the spice of the madras curry. Top it off with some toasted cashews and pomegranate arils for some crunch and you have a crowd-pleasing winner.
If you would like a heartier version of this dish, you could add a grain like farro or wild rice. It would also be perfect over a bed of baby greens or toss it all in a blender, add some cream, hot broth and run through a strainer and you have soup!
This dish just goes to show that fall dishes don’t always have to be stewed beef, cheesy risotto or spicy chili. Don’t get me wrong, all those things are delicious but, it’s nice to keep it light once in a while. Looking for more roasted fall vegetables try Roasted Beets and Carrots Salad with Burrata or Roasted Sweet Potato Salad with Warm Bacon Apple Cider Dressing.
More Acorn Squash Love:
- Acorn Squash with Rosemary and Walnuts
- Beef Ragu with Roasted Acorn Squash and Brown Butter Tortellini
- Roasted Acorn Squash and Sweet Potato Soup
- Chili Lime Roasted Acorn Squash
Items Used In this Recipe:
- Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
- Cuisinart 1.5 qt sauce pot
- Rajah Madras Curry Powder (Hot)
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Roasted Hot Madras Acorn Squash
Roasted hot madras acorn squash garnished with cilantro, queso fresco, pomegranate, and cashews.
Ingredients
- 2 cups pomegranate juice
- 1/4 cup sugar
- juice from 1/2 lime
- 2 acorn squash, halved and sliced
- 2 1/2 teaspoons hot madras curry
- 2 tablespoons coconut oil, melted
- pomegranate arils
- queso fresco
- chopped cashews
- cilantro
Instructions
Nutrition Information:
Amount Per Serving: Calories: 383Carbohydrates: 45gProtein: 15g
M, these colors!! It’s like Jackson Pollack and squash had a love child!! I’m in heart with this!
This is gorgeous! Love the pmegrante seeds on there! Thanks for linking to my potatoes!
I’m compiling must have recipes for the fall/winter season. The colors in this dish are so vibrant and welcoming! I love the pomegranate seed component. The acorn cab be substituted with sweet potato or pumpkin.
I want this right now. It looks incredible — and so pretty. Love the vibrant colors.
I want to face plant right in the middle of this. It is so pretty. I cannot even get over how gorgeous this. Just amazing.
I am glad you changed your mind and came up with this wonderful recipe. 🙂 It is so unique!
I can’t get over how beautiful this is!
This dish looks SO perfect for this season! Love your pics!
I didn’t know they had coconut oil in a spray – will have to check it out. Loving the flavors in this dish and the photos – well, they are stunning -as always 🙂
What a gorgeous dish. It is screaming fall. Love the pomegranate addition.
I love love love squash. This version looks absolutely amazing!
I do grow tired of soups and stews after awhile. But I can never tire of bright and spicy flavors. This dish is right up my alley!
I’ll have to try these sprays!! I love their olive oil and this is a great dish! Very pretty, too.
Absolutely stunning. I want to dive into that tray. And healthy too. Winner!
This dish is GORGEOUS! I want the whole tray!!!
Haha love your bio, just read it. That photo before last is so Ottolenghi!! 🙂 Funny thing I happen to have all the ingredients for this except the oil. Acorn is one of my favorites out of them all.
There are so many things I love about this recipes. The color is so eye-catching and I can only imagine that the flavors are purely addictive.
SO perfect for the season!!! Love the pops of color!
This is just beautiful, and I love the flavors! I’ll keep an eye out for those spray oils.