Another vegetarian dish!  I love acorn squash and I love curry, so why not combine the two?  I made this simple dish for one of our vegetarian nights, but feel free to add some shrimp or chicken breast to it if you like.  It would also be delicious.  Don’t worry if the acorn squash falls apart – it will marry into the curry and its sweetness with the curry is really yummy.  This is excellent with some brown rice and is slightly spicy – add curry powder to taste if an aversion to spice is your case.

I’ll leave you now with two mantras that my mother-in-law gave me.  Always remember to…

and

It leaves the world a much better place. 

Acorn Squash Curry

serves 6

1 acorn squash

2 tablespoons canola oil

3 small carrots, peeled and cut into fourths

2 red potatoes, quartered

1/2 onion, sliced

1 (13.5 oz) can coconut milk

1 cup water

3 tablespoons curry powder

3 tablespoons light soy sauce

1 teaspoon red pepper flakes

1 teaspoon turmeric

1/4 teaspoon sea salt, optional

1 tablespoon sugar

Preheat oven to 400°F.  Halve an acorn squash, scoop out the seeds, and set skin side up on a jelly roll pan coated with canola oil.  Bake for 30 minutes and let cool.  Peel, and cut into cubes.

In a soup pot or 5 1/2 quart Dutch oven, place acorn squash, carrots, red potatoes, onion, coconut milk, water, curry powder, light soy sauce, red pepper flakes, turmeric, sea salt (to taste), and sugar over medium heat.  Stir to combine; after about 20 minutes turn the heat to low.  Cook until potatoes are fork-tender.  Serve with bread, or brown or white rice.