With only 10 minutes of prep and 5 ingredients you can make this heavenly Curry Roasted Acorn Squash. It’s so delicious you’ll want to eat it with a spoon!
We went to the farm down the hill from us yesterday and picked out all of our pumpkins for Halloween. We got more than a hundred pounds of pumpkins. [Sounds a bit excessive now that I type that.] Then I proceeded to buy a huge spaghetti squash, two acorn squashes and a butternut squash. [Okay yes definitely obsessive.] The pumpkins are all lined up on our porch now, ready for carving. And the squashes are spread out on the counter in my kitchen. My daughters each picked out a jack be little mini pumpkin gourd and have been pretending they are their babies. [Uh oh, maybe it runs in the family.]
A few months ago my friend Lindsay of The Lean Green Bean emailed me and asked if I would be interested in contributing a guest post while she was on maternity leave. At that point in early fall, I was already starting my squash obsession, so I told her I would be happy to share a recipe with her readers, and that I would love to do something with squash.
Thankfully, Lindsay, being a registered dietitian, was happy to have a healthy squash recipe so I developed this easy as can be roasted acorn squash recipe for her. It has some coconut oil, a touch of brown sugar and curry on it. It is so easy and delicious. We loved it. I recommend eating it with a spoon. I hope her readers will like it too. Hop on over there to check out the recipe, and be sure to click through to follow her on social media too. She posts about all sorts of healthy things, not just recipes. So you’ll definitely want to keep up with her.
For more squash obsession, see lots of inspiration below from the archives:
I also have had my eye on these new recipes from friends blogs:
Caramelized Onion and Acorn Squash Soup from A Brown Table
Five-Spice Roasted Butternut Squash from Taste Love and Nourish
Pumpkin Dumplings from Bakeaholic Mama
Savory Spaghetti Squash Cakes with Poached Eggs and Harissa from Bojon Gourmet
Pumpkin Spiced Buttermilk Layer Cake from Savory Simple
Creamy Butternut Squash Soup with Spicy Green Romesco from Beard and Bonnet
Roasted Acorn Squash with Caramelized Shallots and Parsley Oil from With Food and Love
Butternut Squash with Smoky Black Bean Kale Salad from Joanne Eats Well With Others
And apparently I need to get this cookbook because I am indeed smitten with squash.
Are you dealing with squash obsession too?
What have you been making with squash this fall?
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