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Fiery Coconut Curry-Infused Acorn Squash with Spiced Red Lentils

by Linda
written by Linda
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This Fiery Coconut Curry-Infused Acorn Squash is a delightful vegetarian dish that combines the earthy sweetness of acorn squash with a rich and spicy coconut curry filling. The red lentils provide a hearty texture, while the coconut milk adds creaminess and depth of flavor.

Not only is this dish visually stunning, but it’s also packed with nutrients, making it a fantastic choice for a wholesome dinner. The aromatic spices and creamy filling create a comforting meal that warms you from the inside out.

Fiery Coconut Curry-Infused Acorn Squash with Spiced Red Lentils

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 350 calories 12g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 medium acorn squashes
  • 1 cup red lentils
  • 1 can (14 oz) coconut milk
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Cut each acorn squash in half and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for 25-30 minutes until tender.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger, cooking until fragrant.
  3. Add red lentils, curry powder, turmeric, cumin, and chili powder to the pot. Stir to coat the lentils with the spices, then pour in the coconut milk and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until lentils are cooked and mixture is thickened.
  4. Once the acorn squash is done roasting, remove from the oven and carefully flip them cut side up. Fill each half with the spicy lentil and coconut mixture, mounding it high.
  5. Return the stuffed acorn squash to the oven and bake for an additional 10-15 minutes. Serve warm, garnished with fresh cilantro.

Notes

Tip: For added texture, consider topping the stuffed acorn squash with some toasted coconut flakes before serving.

Tips for Perfect Acorn Squash

  • Choosing Squash: Look for acorn squash that feels heavy for its size and has a deep green color with some orange spots for sweetness.
  • Cooking Lentils: Make sure not to overcook the lentils; they should be tender but retain their shape in the curry.
  • Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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