Best Curried Acorn Squash Recipes

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 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.

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 ACORN SQUASH BISQUE

Steps:

• Place squash into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
• Combine flour, curry powder, ginger, and brown sugar in a small bowl; mix loosely to combine.
• Melt 1/2 of the butter in a deep pan over medium-high heat. Add onion, celery, carrot, and garlic; saute for 2 minutes. Add 1/2 cup whipping cream, remaining butter, olive oil, vinegar, and bouillon cube. Add flour mixture; cook and slowly stir for 15 seconds, then reduce heat to medium or medium-low. Cover with a lid and cook until veggies are cooked through, about 3 minutes.
• Add cooked squash on top of the veggies, and season generously with salt and pepper; do not stir. Cover and cook until squash is heated through, about 1 minute.
• Fill blender halfway with squash mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until mostly smooth. Pour into a pot. Repeat with remaining squash mixture.
• Reheat soup if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro, and drizzle with cream.

ACORN SQUASH STUFFED WITH CURRIED MEAT

Steps:

• Cut acorn squash in half from stem to tip and scrape out seeds; set aside.
• In a heavy, non-reactive (such as enameled) skillet, melt the butter over medium heat.
• Sauté onion for 2-3 minutes.
• Quick trick: Use one of those handy green peeling/coring/slicing units that attach to the counter with suction.
• You can find these at most stores for around$20—if you don’t have one, I recommend getting one.
• They work really well, and save lots of time!
• Core and slice the apple with the peeling arm wedged out of action.
• Slice the spiral to form small, uniform dice.
• Add the apple, garlic and curry powder to the skillet.
• Sauté, stirring, for about 3 more minutes, or until apple is beginning to soften and curry has become quite fragrant.
• Add lamb and mix thoroughly, breaking up chunks.
• Brown lamb and stir in cumin, cayenne and salt.
• Add cream; allow to boil and reduce until thick.
• Pack as much of the lamb mixture as possible into the hollowed out squash halves.
• Place the squash in a baking dish just large enough to hold them upright.
• Pour 1 inch of boiling water in the dish and cover tightly.
• If baking in the oven, use foil.
• If microwaving, use microwave-safe plastic wrap, ventilated with 2 slits.
• Bake in preheated 400 F degree oven for 1 hour, or at 70% power in microwave for about 25 minutes, until the flesh of the squash is tender when pierced with a fork.

CURRIED DELICATA AND ACORN SQUASH SOUP

Steps:

• Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
• Lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.
• Let cool, meanwhile.
• Melt butter and add olive oil in a medium sized dutch oven.
• Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
• Mix in flour and curry powder, continue stiring for 2 minutes.
• Add in the chicken stock, honey and nutmeg.
• Skin the cooled squash, chop and add to pot.
• Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
• Puree with emersion blender or food processor until smooth.
• Stir in 18%m.f. cream.
• Salt and cayenne pepper to taste.
• Combine creme fresh and cinnamon.
• To serve, top with a dolop of the cinnamon thick cream.

CURRIED ACORN SQUASH

Steps:

• Place acorn squash wedges in a covered dish with 1 tbsp water Bake at 375 for 30 minutes Mix preserves with spices Spoon mixture over squash and bake uncovered 10 minutes more