Curry Roasted Acorn Squash Food

CURRY ROASTED ACORN SQUASH

Steps:

• 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.

CURRY ROASTED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees and line a rimmed baking sheet with a silpat liner or parchment paper. Cut acorn squash in half and scoop out seed and pulp. Cut into half rings (like in the picture) about 1 inch thick. Place on prepared baking sheet and drizzle on melted coconut oil, curry powder, kosher salt and pepper. Toss to evenly combine. Bake for about 20-30 minutes until the squash is soft. The total cook time will depend on thickness of squash rings.

CURRIED ACORN SQUASH SOUP

Steps:

• Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender. , In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly., In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.

CURRIED ACORN SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
• Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
• While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
• Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
• Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.

CURRIED STUFFED ACORN SQUASH

Steps:

• Wrap each squash half with plastic wrap.
• Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
• Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
• Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
• Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.

CHICKEN CURRY IN ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 450°.
• Cut the squash in half. Rub it with half the oil and the salt and pepper.
• Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
• While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Sauté for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
• Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.