Roasted Acorn Squash with Indian Spices

One of my favorite things about fall is all the squash at the farmer’s market and grocery stores. This year I was so excited for acorn squash to be available at the market so I could test this recipe, that I started working on last year, one more time. The verdict: it’s still delicious! The Indian spices pair perfectly with the flavor of the acorn squash. It also smells so good while cooking! I have a hard time waiting for the timer to go off!

Roasted Acorn Squash with Indian Spices
Prep Time Cook Time Total Time Servings
10 mins 35 mins 45 mins Serves 4


  • 1 acorn squash
  • 1 tbs coconut oil
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/8 tsp cumin
  • 1/8 tsp cardamom
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F and line a 12x17 baking pan with parchment paper.
  2. Cut the acorn squash into slices: vertically cut the squash in half and remove the seeds. Then cut each half in half again vertically. Then cut each piece horizontally into even slices about 3/4 inch thick. Place cut slices onto baking sheet.
  3. Melt the coconut oil and brush evenly over the slices. In a small bowl combine the cinnamon, turmeric, cumin, and cardamom. Add the combined spices evenly over the slices of squash. Add salt and pepper to taste.
  4. Bake the squash for 33-35 mins or until the squash is soft when pierced with fork.