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By Terri Mendoza and Elizabeth Barth

curry-roasted-acorn-squash-3-e1414504886396The holidays are a special time of year when you can spend time with loved ones—and, as we all know, that usually involves food! If you’re hosting a party for family and friends, a potluck is often a great idea. I find that it’s a much easier way to entertain, and it helps me save time and money. Besides, it gives me a chance to enjoy other people’s favorite recipes!  I try to keep track of what my guests offer to bring, so we don’t end up with 1 appetizer and 20 desserts. I also make sure there are some healthy items to balance some of the treats.

Here’s one of my favorite recipes to bring to a potluck when I’m a guest: acorn squash, dressed up for the holidays!

Curry Roasted Acorn Squash


  •  1 acorn squash
  • 2 tablespoons of olive oil
  • 1 teaspoon of curry powder
  • ½ teaspoon of garam masala
  • Dash of salt and pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons plain yogurt
  • 2 tablespoons dried cranberries


  1. Preheat oven to 375 degrees.
  2. Wash the squash and cut it in half. Take out the seeds and cut the halves in ½ inch thick slices.
  3. Place the slices on a baking sheet
  4. Add the olive oil, curry powder, the garam masala, salt, and pepper so it coats the squash evenly.
  5. Bake for about 25 minutes or until the slices are tender and brown.
  6. Let cool for several minutes after removing from the oven. Top with parsley, the yogurt, and dried cranberries.

Makes 4 servings.

Recipe adapted from:

Elizabeth Barth is a dietetic intern at Simmons College.

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