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Curry Roasted Acorn Squash Wedges with Feta

Curry-roasted acorn squash slices served on a black platter, topped with crumbled feta cheese and toasted pumpkin seeds.

Toasted pepitas and salty crumbled feta transform your winter squash into a flavorful side dish.

Ingredients

  • 2 small acorn squash, halved and seeded
  • 2 tablespoons olive oil (plus extra for drizzling)
  • 1 tablespoon curry powder
  • Salt and pepper to taste
  • Crumbled feta, for garnish
  • Toasted pepitas (pumpkin seeds), for garnish
  • Freshly cracked black pepper, for garnish

Instructions

  1. Cut acorn squash in half and scoop out seeds.
  2. Slice halves into 1” thick wedges and toss in olive oil and curry powder plus a sprinkle of salt.
  3. Roast at 425 degrees F until tender, about 40 minutes. Garnish with crumbled feta, toasted pepitas, a drizzle of olive oil and a crack of pepper to serve.