Ingredients:

  • 1 medium acorn squash (approx. 2 lbs / 900g), halved and seeded
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 tsp Kashmiri red chili powder
  • 1/4 tsp asafoetida

Instructions:

  1. Preheat your oven to 425°F (218°C). Line your baking sheet with parchment paper. Cut the acorn squash in half from stem to base and scoop out the seeds. Slice each half into 1-inch (2.5cm) thick crescent moons.
  2. In a large bowl, whisk together the olive oil, salt, and all the spices (cumin, coriander, turmeric, garam masala, Kashmiri red chili powder, and asafoetida). Toss the squash slices into the bowl and stir until every piece is evenly coated.
  3. Arrange the slices in a single layer on the baking sheet. Roast for 20 minutes, flipping halfway through, until edges are mahogany-colored and the flesh is tender.