Acorn Squash Curry

#Lettucebowandsay “Hey Gourdgeous!”

Thanksgiving may be a few shorts days away but let’s face it: that meal lasts a day or two at most. Rather than fill your feed with yet another dish to make for the big feast, I’ve got you before or after with an acorn squash curry.

Acorn Squash Curry

When stuffed Acorn Squash no longer excites your taste buds…reach for these few spices and lentils for a savory, tangy delight!

Servings 5 Servings

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Equipment

• Oven
• Stove

Ingredients

Roasted Acorn Squash:

• 2 Acorn Squash (halved, seeds removed, sliced)
• 1/4 Cup EVOO
• 2 tsp Smoked Paprika
• 2 tsp Garlic Powder
• 1 tsp Turmeric
• Salt/Pepper

Crispy Chickpeas (Optional):

• 1 15oz Can Chickpeas (rinsed)

Curry:

• EVOO
• 3 cloves Garlic (chopped)
• 2 inch cube Ginger (fresh; peeled & chopped)
• 1 large Shallot (halved & thinly sliced)
• 3 Tbsp Red Curry Paste
• 1 Cup Red Lentils
• 4 Cups Vegetable Broth
• 2 Tbsp Tamari
• 1 Tbsp Rice Vinegar
• 2 Tbsp Peanut Butter (smooth)
• 1 15oz can Light Coconut Milk
• 3 Handfuls Spinach
• 2 Handfuls Cilantro (finely chopped)
• 1 Lime (juiced)

Rice:

• 1½ Cups Basmati Rice
• 3 Cups Water

Instructions

Roasted Acorn Squash:

• Preheat oven to 400°F.
• Cut the squash in half and remove the seeds with a spoon. Then cut halves into slices – thicker rather than thinner.
• Add the remaining ingredients to a bowl and toss in the squash until fully coated.
• Line a baking sheet with aluminum foil and lay squash onto pan. One even layer, no overlapping.
• Roast for 40 minutes – checking and flipping squash half way.

Crispy Chickpeas (Optional):

• Using the same oil and spice bowl as the squash, toss in the rinsed chickpeas and coat.
• Line a baking sheet with aluminum foil and add chickpeas.
• Roast for about 30 minutes or until crispy – checking and tossing half way.

Curry:

• In a large saucepan (you will be adding all of the ingredients over time) heat oil over medium heat. Add garlic, ginger and shallot and cook until fragrant and soft.
• Add in curry paste and stir for a few minutes.
• Add in lentils, broth, tamari, rice vinegar and peanut butter. Reduce heat slightly and let simmer for 20 minutes or until lentils are cooked.

Rice:

• Add rice and water to a saucepan. Bring to a boil and then reduce to a simmer. Cook for ~10-12 minutes or until water is gone.

Back to the Curry:

• Add in coconut milk, spinach, cilantro and lime juice. Cook until greens are wilted.

Course: Main Course

Cuisine: Indian

Keyword: Plant-based, Vegan

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