I wanted to post this recipe yesterday, but I was too busy making jam and drinking wine Saturday and driving around the state most of Sunday to remember that pictures needed editing and recipes needed writing. Better late than never, right? 
I made this recipe before Thanksgiving, which feels like months ago. Back when it was cold but going outside was bearable; back when there was no snow on the ground. Back before the temperature was zero with a negative 15 windchill, and there were still vegetables for sale at the end of my neighbors’ driveways. Those were the days. 
On that day in November, I walked down the street to find plenty of carnival and acorn squash at my nearest farm stand. I had some carrots and leeks in the fridge from earlier in the week, and decided to roast them all for dinner. My plan was to pile them high on top of a bowl of creamy cheddar polenta, which worked out beautifully. Now that I think of it, it had to have been a Sunday that I roasted these veggies since Sunday Night Polenta is kind of our thing around here. 
What makes these vegetables special is their heavy dose of spices and the curry-infused tahini drizzle that goes on top. The squash turns golden brown and creamy when roasted, and the carrots and leeks both get sweet and caramelized. The sweet roasted veggies contrast perfectly with the curry, cumin, paprika, garlic, salt, pepper, and cinnamon that gets mixed with olive oil and drizzled on top before roasting. Just to be sure they’re loaded with extra flavor, tahini gets stirred up with lemon juice, curry powder, and hot sauce and spooned over the cooked veg. You could serve these veggies as a side dish with dinner, or make them the star of the show like I did by serving them on polenta or over big bowl of rice, quinoa, or any cooked grains you love.
If you love warm wintry spices and/or curry dishes, you will go crazy over these roasted veggies. They’re a fun change to the usual Thanksgiving and Christmas flavors, and if your family likes curry, would be a great side to put on your holiday table. Leftovers keep well for days, and a welcome addition to soups, sandwiches, and salads for lunch throughout the week. Plus, the slightly spicy, warming flavors of this dish help keep you warm on these outrageously cold days. Seriously: it was zero with a negative 15 windchill three days ago. I’m not making this stuff up.
If you make this recipe, let me know! Leave a comment below or take a picture and share it with me on Facebook or Instagram. Stay warm, friends!
Curry Roasted Carnival Squash, Carrots & Leeks
Ingredients
- 1 carnival or acorn squash
- 2 medium leeks*
- 2 medium carrots
- 2 Tablespoons olive oil
- 1 Tablespoon curry powder
- 1/2 teaspoon each of cumin paprika, dried garlic, turmeric, salt, and black pepper.
Tahini Sauce (optional)
- 2 Tablespoons tahini
- juice from 1 lemon
- 1 Tablespoon warm water
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/2-1 teaspoon hot sauce of choice
Instructions
- 1. Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper; set aside.
- 2. Cut acorn/carnival squash in half and remove the seeds with a spoon. Then cut each half into 1-inch thick wedges (about 16 total). Lay the squash wedges out on the sheet pan.
- 3. Cut the carrots and leeks into 8 long pieces each by halving them the long way, then cutting each half into 4 even pieces. Add them to the pan with the squash.
- 4. Combine all remaining ingredients (oil and spices) in a small bowl and stir to combine. Drizzle over the veggies, and transfer the pan to the oven. Roast for 20 minutes on the lowest oven rack, or until all vegetables are tender.
- 5. While vegetables roast, make the tahini sauce. Whisk all ingredients together until thin and creamy. If needed, add up to 1 T more water to help thin it out.
- 6. Transfer roasted vegetables to a serving dish, and drizzle with tahini sauce. Eat warm or room temperature. Leftovers keep well in the fridge for up to 5 days.