This Curry Roasted Acorn Squash is a simple, flavorful Fall side dish.
Hi Friends!
Today is the first in a series of amazing guest posts I have lined up for you over the next few weeks. I reached out to some of my fav bloggers to see if they wanted to stop by and introduce themselves to my readers while I take a little break. They have a wide variety of posts to share include recipes, workouts and nutrition info and I couldn’t be more excited!
We’re kicking things off with the lovely Katie from Healthy Seasonal Recipes. I’ve gotten to know Katie over the past several months thanks to Recipe Redux. She posts amazing recipes, takes incredible photos, is a master food-styler and is even working on a cookbook! Plus she’s down to earth, genuinely nice and always upbeat and positive! If you haven’t checked out her blog, be sure to do so immediately! Today she’s sharing a squash recipe that’s right up my alley. I LOVE curry powder!
———————
Hi green bean lovers!
I’m one too (I especially love the especially the lean variety) so I am super glad to meet you all. And I am beyond flattered that Lindsay asked me to be here today. I am sure she is thankful to have a bit of a rest while she is in baby zone these days, so I am happy to help out.
I have been kind of obsessed with squash this fall. Really, come into my kitchen, and you will think I am a squash loving doomsday prepper of sorts. I’m not, I assure you, I just love me some squash. All kinds, spaghetti squash, pumpkin, butternut and acorn. You name it.
I have always loved acorn squash with a capital L. My mom used to make it, and I’d squeal with delight. She’d roast the halves and then fill the cavity with butter and brown sugar, so how could I not love it? I strategized as I ate my squash half with a spoon, to make sure that I had a little bit of the brown sugar and butter mixture for each bite of squash. For the record that’s also how I ate my apple and peanut butter. Oh wait I still do that.
When I was dreaming up ideas for what to share here on the Lean Green Bean I thought about that recipe of my mom’s and wanted to do something equally as simple, but healthier. As you probably know when you take away fat you run the risk of taking away flavor, so I added in a big hit of flavor in the form of curry powder. I used coconut oil instead of butter too since I think the flavor of coconut and curry are awesome together.
Here is what I did: I roasted the squash cut-side down on a sheet pan (lined with foil or parchment for the love of not scrubbing dishes.) Then I melted the coconut oil. I did this in the microwave, but you could also do it in a jar in a hot water bath or in a small saucepan. Then I swirled in some curry powder. I used British curry which is not as firey as madras curry, so it is more kid friendly. I only used 1 tablespoon of brown sugar for six servings, but you really won’t miss it. The natural sweetness of the squash is plenty, and the flavor of the coconut and curry really make up for any lack of sugar.
PrintCurry Roasted Acorn Squash
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 1x
Ingredients
- 3 medium acorn squash, cut in half seeds and pulp removed
- 2 tablespoons coconut oil
- 1 tablespoon brown sugar
- 11/2 teaspoon curry powder, hot if desired
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment or foil.
- Place squash cut-side down on the baking sheet. Roast until the squash flesh is tender when pierced with a fork, 45 minutes to 1 hour. Flip all the squashes cut side up.
- Melt coconut oil and brown sugar in a small dish in the microwave, about 30 seconds. Alternatively heat over medium low heat in a small saucepan until melted. Stir in curry and salt. Brush curry mixture over all the squash flesh and return to the oven until the curry mixture is bubbling and browned, 10 to 15 minutes.
Thanks so much all. Hope you enjoy the recipe. Please come visit me at Healthy Seasonal Recipes.
Happy Cooking!
~Katie
Questions:
Do you stock up on squash?
Did you eat acorn squash when you were a kid?
Do you do the rationing out of the peanutbutter for each slice of apple thing?
Enjoy!
–Lindsay–
Adding curry to acorn squash is a great idea. I just ran out of squash, so I’ll pick up a few next time I’m at the market.
Thank you Jojo. Hope you like it!
i definitely didn’t eat acorn squash when i was kid – have just had it a handful of times as an adult – i need to change that!
I guess my mom was a trail blazer. Ha ha. Nice to meet you Linz.
I’ve only found the gems of the foodie would on my own in the past few years!
But this sounds lovely! Love all squashes and curry powder has my heart 😉
I just love curry powder too Rebecca. Nice to see you over here on the LGB.
I always enjoy roasted squash. It’s certainly one of my favorite recipes to date!
Roasting squash is the yummiest. I love how sweet it is naturally. So glad to meet you Hollie.
This sounds SO SO GOOD! 🙂
Thank you Natalie. Glad to meet you.
Lindsay, I am so happy to have had the opportunity to come over for a guest post. Best wishes to you and baby bean!
YUM!!! I need to check Katie out… Love this recipe!
Thank you Brittany, and happy to meet you.
I definitely ration the peanut butter I eat with my celery!
This seems so easy and healthy! Yum – thanks for sharing! Glad you are getting a break, Lindsay. Hope little bean comes soon!
I stocked up on spaghetti and butternut squash on Sunday at a local farm. It was $25 for as much as I could fit into a huge onion bag. I think I’m set with squash for a while!!
I love acorn squash with brown sugar and butter too. Love this twist with curry powder!
Roasted squash is the best! Love how simple and healthy this is!
I’ve never tried acorn squash but I saw it at Sprouts the other day and now I am totally going to try it! What does it taste like?
I’m a huge fan of roasted squash and acorn is a favorite. I love the idea of curry since it will give it a new kick that I’m pretty curious about.
I LOVE that you added curry! It is one of my absolute favorite spices. I need to roast with it more often.
This looks delicious!!
!!!!
This looks delicious. Perfect timing–I have an acorn squash I just picked up from TJ’s the other day. It sounds like I might have to add something on the side to supplement dinner if I’m making this for two… can’t wait to try this!
This looks so good! I haven’t cooked an acorn squash yet this year-only butternut! Can you eat the shell of the acorn squash? I know you can for some-not all squash- and I wasn’t sure of this was one of them.
This sounds amazing! I love how simple the ingredients are.
Yum this looks good!
Wow! I have never used curry powder…but I think I might need to. I keep seeing recipes using it! This looks simple and great. 🙂
You must try! It’s one of my favorite spices!
I will definitely be making this tonight or tomorrow 🙂 Acorn squash is one of my favorite foods and I have yet to find a curry dish that I didn’t like! Thanks for the recipe! Easy and simple is best!
Simply delicious, and I love acorn squash so I can’t wait to try it!