This Garam Masala Roasted Squash is simple to make and a great addition to any healthy holiday table. It’s paired with a tangy lemon tahini sauce, sweet pomegranates and crunchy pepitas.
Holiday tables are better with lots of plant-based side dishes to choose from like my Creamy Cauliflower Mashed Potatoes with Shiitake Mushroom Gravy or my Brussels Sprouts. One of my favorite sides for Thanksgiving and Christmas is a tasty roasted winter squash.
This Garam Masala Roasted Squash from the Ultimate Vegan Cookbook is the perfect accompaniment to a festive dinner. It’s also a delicious option when you want to impress guests (or your family) any time of year.
When I was asked by Lind Meyer to review The Ultimate Vegan Cookbook (which she has written with her daughter, Alex, as well as 7 other vegan authors), I wholeheartedly agreed. Linda and Alex run the site Veganosity and always have tasty plant-based recipes to share.
The authors of the book have created a vegan kitchen staple. The Ultimate Vegan Cookbook contains over 600 recipes which are great for seasoned vegans looking for new ideas, those new to the basics of plant-based cooking, and even curious meat-eaters on the hunt for new flavors.
The cookbook is great for those with dietary requirements because very recipe lists if it’s gluten-free, soy-free and/or sugar-free (plus everything is dairy-free and plant-based. As a bonus, many of the recipes come together in 30 minutes or less.
The Ultimate Vegan Cookbook contains everything you need from main dishes, sides, soups and salads to breakfasts, beverages, desserts and pantry staples so definitely check it out!
Garam Masala Roasted Squash
I chose Amber St. Peter’s Garam Masala Roasted Squash dish because I cannot get enough winter squash from September until about March. I think it’s a perfect addition to a holiday table.
Acorn squash is roasted with the Indian spice mix garam masala which makes the whole house smell delicious. Garam Masala is usually made of cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg – yum!
After this Garam Masala Roasted Squash is baked, it’s topped with a creamy lemon tahini sauce, pomegranate seeds, pepitas (deshelled pumpkin seeds), and a sprinkle of fresh parsley. My pictures actually show regular pumpkin seeds because I had those on hand but I’m excited to try it with true pepitas soon.
Quick tip on slicing those hard-to-cut squashes: My friend Dianne from Dianne’s Vegan Kitchen let me in on a little trick for easier slicing. Put the whole squash in the oven while it preheats to soften, take the squash out, slice it, and then roast to recipe directions. I tried it for this recipe and it totally worked!
Winter Squash Nutrition
There are so many types of winter squash: acorn, butternut, delicata, kabocha (Japanese pumpkin), pumpkin, red kuri, and spaghetti (to name a few of my favs).
These squashes are full of vitamins and phyonutrients like beta-carotene (precursor to Vitamin A), Vitamin C, potassium, certain B vitamins and magnesium. The carotenoids (phytonturients) in these orange squashes aid in good vision, help with growth and development, and provide antioxidant properties and immune system benefits.
According to the Physicians Committee for Responsible Medicine, they have strong cancer-fighting properties and have been associated with cardiovascular disease prevention.
I love winter squash because it’s:
- full of health benefits from those vitamins and phytonutrients I listed above
- a good source of fiber and complex carbohydrates
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Garam Masala Roasted Squash
- 1/2 cup tahini
- 2 TB lemon juice
- 1/4 tsp salt
- 1/4-1/2 cup water as needed
- 1/4 cup pomegranate seeds
- 2 TB pepitas
- 2 TB finely chopped parsley
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Slice both ends off of the squash and scoop out the seed goop.
- Slice the squash into ½-inch (1.3-cm) slices and lay in a single layer on the lined baking sheet. (see notes)
- Drizzle with the oil and sprinkle with the garam masala, salt and pepper. Toss it to coat. Roast for 20 to 25 minutes, until the squash is fork tender and browned.
- While the squash roasts, combine your tahini, lemon juice and salt in a food processor. Add water a little at a time until you reach the desired consistency. Scoop it into a bowl.
- When the squash is roasted, remove it from the oven and serve warm with the tahini sauce, pomegranate seeds, pepitas and fresh parsley.
- Note: Leftovers can be saved in the fridge overnight, but it’s a dish best served warm!
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.