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Curry Roasted Acorn Squash

October 21, 2014 by Lindsay 30 Comments

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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.

Looking for a healthy, seasonal side dish? This curry Roasted Acorn Squash requires just a few ingredients and makes the perfect compliment to a fall or winter meal!
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.

Looking for a healthy, seasonal side dish? This curry Roasted Acorn Squash requires just a few ingredients and makes the perfect compliment to a fall or winter meal!

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.

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Curry Roasted Acorn Squash

curry roasted acorn squash 019
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  • Author: Author: Lindsay L
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 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

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment or foil.
  2. 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.
  3. 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.

Did you make this recipe?

Tag @theleangreenbean on Instagram

Looking for a healthy, seasonal side dish? This curry Roasted Acorn Squash requires just a few ingredients and makes the perfect compliment to a fall or winter meal!

Thanks so much all. Hope you enjoy the recipe. Please come visit me at Healthy Seasonal Recipes.

Happy Cooking!
~Katie

[Tweet “Need a dinner side dish? Try this Curry Roasted Squash from @healthyseasonal and @leangrnbeanblog!”]

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–

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Filed Under: Side Dish Tagged With: Brown Sugar, Squash

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Jojo @ Run Fast Eat Lots says

    October 21, 2014 at 12:49 AM

    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.

    Reply
    • Katie | Healthy Seasonal Recipes says

      October 21, 2014 at 12:41 PM

      Thank you Jojo. Hope you like it!

      Reply
  2. Linz @ Itz Linz says

    October 21, 2014 at 1:28 AM

    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!

    Reply
    • Katie | Healthy Seasonal Recipes says

      October 21, 2014 at 12:41 PM

      I guess my mom was a trail blazer. Ha ha. Nice to meet you Linz.

      Reply
  3. Rebecca @ Strength and Sunshine says

    October 21, 2014 at 3:08 AM

    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 😉

    Reply
    • Katie | Healthy Seasonal Recipes says

      October 21, 2014 at 12:42 PM

      I just love curry powder too Rebecca. Nice to see you over here on the LGB.

      Reply
  4. Hollie says

    October 21, 2014 at 6:24 AM

    I always enjoy roasted squash. It’s certainly one of my favorite recipes to date!

    Reply
    • Katie | Healthy Seasonal Recipes says

      October 21, 2014 at 3:19 PM

      Roasting squash is the yummiest. I love how sweet it is naturally. So glad to meet you Hollie.

      Reply
  5. Natalie @ Never Serious Blog says

    October 21, 2014 at 6:49 AM

    This sounds SO SO GOOD! 🙂

    Reply
    • Katie | Healthy Seasonal Recipes says

      October 21, 2014 at 3:20 PM

      Thank you Natalie. Glad to meet you.

      Reply
  6. Katie | Healthy Seasonal Recipes says

    October 21, 2014 at 7:15 AM

    Lindsay, I am so happy to have had the opportunity to come over for a guest post. Best wishes to you and baby bean!

    Reply
  7. Brittany @ Delights and Delectables says

    October 21, 2014 at 7:27 AM

    YUM!!! I need to check Katie out… Love this recipe!

    Reply
    • Katie | Healthy Seasonal Recipes says

      October 21, 2014 at 3:21 PM

      Thank you Brittany, and happy to meet you.

      Reply
  8. Allie says

    October 21, 2014 at 7:47 AM

    I definitely ration the peanut butter I eat with my celery!

    Reply
  9. Melissa @ Freeing Imperfections says

    October 21, 2014 at 7:57 AM

    This seems so easy and healthy! Yum – thanks for sharing! Glad you are getting a break, Lindsay. Hope little bean comes soon!

    Reply
  10. Nicole says

    October 21, 2014 at 8:06 AM

    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!!

    Reply
  11. Chelsea @ Chelsea's Healthy Kitchen says

    October 21, 2014 at 8:12 AM

    I love acorn squash with brown sugar and butter too. Love this twist with curry powder!

    Reply
  12. Holly @ EatGreatBEGreat says

    October 21, 2014 at 9:26 AM

    Roasted squash is the best! Love how simple and healthy this is!

    Reply
  13. Emily @ Zen & Spice says

    October 21, 2014 at 10:14 AM

    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?

    Reply
  14. Michele @ paleorunningmomma says

    October 21, 2014 at 10:39 AM

    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.

    Reply
  15. Hannah @ CleanEatingVeggieGirl says

    October 21, 2014 at 10:54 AM

    I LOVE that you added curry! It is one of my absolute favorite spices. I need to roast with it more often.

    Reply
  16. Marisa @ Uproot from Oregon says

    October 21, 2014 at 11:26 AM

    This looks delicious!!

    Reply
  17. Charlotte says

    October 21, 2014 at 1:08 PM

    !!!!

    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!

    Reply
  18. Alex says

    October 21, 2014 at 1:10 PM

    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.

    Reply
  19. Megan @ Skinny Fitalicious says

    October 21, 2014 at 1:57 PM

    This sounds amazing! I love how simple the ingredients are.

    Reply
  20. Erin @ Her Heartland Soul says

    October 21, 2014 at 3:06 PM

    Yum this looks good!

    Reply
  21. Chelsea says

    October 22, 2014 at 9:35 AM

    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. 🙂

    Reply
    • Lindsay says

      October 22, 2014 at 10:00 AM

      You must try! It’s one of my favorite spices!

      Reply
  22. Diane @ Life of Di says

    October 24, 2014 at 5:14 AM

    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!

    Reply
  23. Sarah-A Whisk and Two Wands says

    November 28, 2016 at 12:27 PM

    Simply delicious, and I love acorn squash so I can’t wait to try it!

    Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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