![]() We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook. If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.įor instance, if you find a recipe you like, pin it to your dinner inspiration board! Add in the cooked squash and simmer for another 5 minutes.Next, add the chickpeas and vegetable broth, and reduce heat to low.Add the carrots and cook for another 5 minutes before adding the tomato sauce, curry paste, and seasonings.Once hot, add enough oil to evenly coat the pan. Meanwhile, cook the lentils.Place the lentils with 4 cups of water and a bay leaf in a medium pot and. Then, heat a skillet on medium-high heat. Roast the squash until slightly browned, about 25 minutes.I know the flavor pairing might sound a bit odd, but lately, I have been enjoying the combination of sweet and savory flavors in one dish. For the last day, I decided to try a new flavor combination: maple syrup and curry. Meanwhile, prepare your other vegetables. roasted radishes roasted asparagus cooked some potato noodle cakes and made my own green monster smoothie ice pops.Place in the oven and bake for 20-30 minutes or until soft and lightly roasted. Spread the acorn squash evenly out onto a baking tray.Prepare your acorn squash, then toss in a bowl with about 1 Tbs of olive oil.Optional garnish: minced cilantro, lime juice.Serves: 4 Time: 45-50 minutes Roasted Acorn Squash Curry Aside from the tedious prep work for the squash, this recipe is pretty quick, easy, and worth the effort to dress up those fall ingredients. The natural sweetness of the squash is plenty, and the flavor of the coconut and curry really make up for any lack of sugar.Roasted Acorn Squash Curry is a lightly sweet and spicy, rich and delicious dish. I only used 1 tablespoon of brown sugar for six servings, but you really won’t miss it. While squash roasts, heat oil in a medium saucepan over medium-high heat. Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes. Place cut-side down in a baking dish add about 1 inch of water. Cut acorn squash in half and remove seeds and pulp. I used British curry which is not as firey as madras curry, so it is more kid friendly. Preheat the oven to 400 degrees F (200 degrees C). 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. 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 used coconut oil instead of butter too since I think the flavor of coconut and curry are awesome together. 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. 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. For the record that’s also how I ate my apple and peanut butter. 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. My mom used to make it, and I’d squeal with delight. I have always loved acorn squash with a capital L. All kinds, spaghetti squash, pumpkin, butternut and acorn. I’m not, I assure you, I just love me some squash. Really, come into my kitchen, and you will think I am a squash loving doomsday prepper of sorts. I have been kind of obsessed with squash this fall. 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. And I am beyond flattered that Lindsay asked me to be here today. I’m one too (I especially love the especially the lean variety) so I am super glad to meet you all. 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’ve gotten to know Katie over the past several months thanks to Recipe Redux. We’re kicking things off with the lovely Katie from Healthy Seasonal Recipes. They have a wide variety of posts to share include recipes, workouts and nutrition info and I couldn’t be more excited! 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. ![]() Today is the first in a series of amazing guest posts I have lined up for you over the next few weeks. Roast acorn squash for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. If desired, drizzle with pure maple syrup (or sprinkle with brown sugar). This Curry Roasted Acorn Squash is a simple, flavorful Fall side dish. Sprinkle with saltuse 1/2 teaspoon if you are adding maple syrup/brown sugar reduce to 1/4 teaspoon if you are not. ![]()
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