Maple-Curry Acorn Squash


One of my favorite things is when readers make recipes from really old posts on this site. A lot of the time they’re recipes I’ve forgotten about. More importantly, I’ve forgotten how good some of the recipes are, too.

When Danielle made my maple-curry squash recipe I immediately added it to the list of foods to make. The unexpected combination of maple and curry powder work surprisingly well together for a squash that’s spicy and earthy.


Another reason I like remaking old recipes is it gives me a chance to take better pictures. Over the past year, I’ve learned a lot about what goes into a good food photo. While I still have a lot to learn in terms of lighting and styling, I can look at these and not cringe like I do some of the photos I published when I first started writing this blog. 

Maple-Curry Acorn Squash

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients(Makes 3 servings):

  • 1 Large acorn squash
  • 1/4 cup maple syrup
  • 1 Tablespoon curry powder
  • 1/2 teaspoon salt*

*omit if your curry powder is already salted.



  1. Preheat your oven to 375 degrees and line a baking tray
  2. Cut the squash in half to remove all the seeds. Once de-seeded, cut along the ridges into thin wedges.
  3. In a large bowl, toss the wedges with the maple syrup, curry powder, and salt.
  4. Lay the squash out on the baking tray and roast for 45 minutes or until fork tender.
  5. Remove from the oven and serve hot.


Maple syrup and curry powder—who would’ve thunk it?

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14 Responses to Maple-Curry Acorn Squash
  1. d.liff @ yelleBELLYboo
    October 13, 2011 | 10:20 am

    I made pumpkin in a very similar way yesterday, then threw it into soup. DELICIOUS! But I decided to skip the curry and use butter and cinnamon sugar 🙂

  2. Errign
    October 13, 2011 | 12:40 pm

    Mmm yum. Acorn squash has been so sweet this year.

  3. Jessica
    October 13, 2011 | 1:19 pm

    I was just talking with someone today about how to make acorn squash. Sent her the recipe and will defiantly be trying this out myself! Thank you!

  4. Hannah
    October 13, 2011 | 7:06 pm

    Oh-ho, yes. I’ve used a curry-ish spice mix to roast butternut pumpkin for years, but never added mapel syrup! Fool that I am.

  5. Gena
    October 13, 2011 | 9:11 pm

    Evan, this sounds positively divine!!! I’m going to have to try it very soon.

  6. BroccoliHut
    October 13, 2011 | 9:45 pm

    Wow! Love the idea of combining maple and curry together…the squash factor doesn’t hurt either. Bookmarked.

  7. Jennifer @ Peanut Butter and Peppers
    October 14, 2011 | 7:17 am

    That looks good! Simple, flavorful! Perfect!

  8. Sarah@The Flying ONION
    October 14, 2011 | 8:19 am

    Oh gosh, this looks so delicious! Perfect for autumn. I haven’t yet indulged myself in acorn squash, but it’s just about time now. I’ll be making this recipe ASAP. 😀

  9. Jamie
    October 14, 2011 | 1:45 pm

    I have an acorn squash sitting on the counter just begging to be curried. I can’t wait to make this!

    • Jamie
      October 27, 2011 | 11:21 am

      I made this and I wanted to come back to tell you it was delicious! The sweet from the maple syrup and the spicy from the curry were wonderful together. I’m the only one in my family that likes acorn squash so I had some for dinner the night I made it, and I enjoyed the leftovers for breakfast and lunch the next day. Wonderful!

      • Wannabe Chef
        October 27, 2011 | 12:27 pm

        Glad you liked it! The sweet and spicy combo always has me making this again and again.

  10. Colleen
    October 20, 2011 | 8:43 pm

    My roommate and I just made this for dinner and couldn’t be more in love with it. The apartment smells amazing and we adore the sweet and spicy combination. Thanks for the recipe!

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