Acorn Squash Curry
I was making a Dogtown Pizza the other night and decided to roast the squash at the same time and it worked beautifully. Cut the squash in half and scrape out the seeds. Place squash cut side down on a baking sheet with parchment and bake at 425F degrees for 35 minutes. You can be eating the pizza as the squash cooks and just set it aside to cool. Once the squash is cool to touch, scoop it out of the peel. I put the squash in the fridge and cooked this dish the next day. The squash works so well here!
1 tsp olive oil
Acorn squash, roasted, peeled and diced
Shiitake mushrooms, chopped
Clean Plate Pantry Thai red curry sauce
1 cup chopped kale
1 can chickpeas, drained and rinsed.
1/2 tsp cayenne pepper (I like spice!)
Add oil to a large lidded saucepan and heat. Sauté onions till translucent. Add mushrooms and sauté for a few minutes. Add sauce, squash, and chic peas to pan and stir. Turn heat to simmer and cover pan for 5 minutes. Add kale and cover, cooking a few more minutes.
You can serve this over rice or by itself. Sub spinach for squash and even throw in some chicken or more veg, but the squash and sauce are just made for each other.