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    Garam Masala Acorn Squash

    • 2 acorn squash, sliced into medallions ¼ inch thick
    • 1 tablespoon olive oil
    • 1 tablespoon Morton & Bassett Garam Masala
    • Salt & pepper to taste
    • Pomegranate seeds
    • Pepitas

    For Sauce:

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    Preheat oven to 375F. Drizzle squash medallions with olive oil and sprinkle with Garam Masala and salt & pepper. Place in single layer on baking sheet and bake for about 25 minutes, until soft to a fork. 

    Make sauce: mix tahini, lemon juice, garlic powder and water with a whisk until well blended and creamy. Serve squash drizzled with sauce, and sprinkled with pomegranate seeds and pepitas.