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.]

The squash obsession thing has been going on for weeks now. Every time I see squash at the store or the Farmers’ Market, I buy several. I just can’t help it.

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.

The Lean Green Bean on Facebook

The Lean Green Bean on Pinterest

Lindsay on Twitter

For more squash obsession, see lots of inspiration below from the archives:

Harvest Vegetable Soup {paleo and vegan}

Roasted Butternut Squash with Smoked Paprika and Turmeric Recipe only 10 mintes of effort, gluten free, vegan and paleo

Pumpkin Scones with Waluts and Maple {vegan}

Spaghetti Squash with Mushroom and Rosemary Sauce {paleo and vegan}

How to make home-made pumpkin puree

Arugula Salad with Butternut Squash, Apple and Maple Vinaigrette by Caroline Hurley on HealthySeasonalRecipes.com Paleo and Vegan

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.

QUESTIONS?

Are you dealing with squash obsession too?

What have you been making with squash this fall?