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Curried Acorn Squash w/ Lemon, Quinoa & Field Greens Salad

November 6, 2016


'Tis the season for winter squash!  In trying to maximize the incorporation of season vegetables into my day-to-day meals, the varieties of winter squash offer endless ways in which you may enjoy them!


Prior sharing this recipe with you, I encourage you to take a look at the following "Your Ultimate Guide to Winter Squash", courtesy of Culinary Nutrition Expert Nancy Williams.  With this reference guide, she has done a beautiful job of compiling summaries of Acorn, Butternut, Blue Hubbard, Buttercup, Kabocha, Red Kuri, Spaghetti and Delicata varieties, including additional links to recipes to assist in working with these vegetables.


*The recipe of inspiration for my adventure with acorn squsah comes from the Naturally Ella website, and may be viewed at


*I did make a few adaptations, to meet my needs, including:


1.  Substituting plain, non-dairy yogurt for the Greek yogurt

2.  Reducing the volume of Thai curry paste (I find a little bit goes a long way!)

3.  Substituting field greens for the arugula (based on what I had at home already!)

4.  Eliminating the feta cheese (as I don't tolerate cheese/dairy very well!)


The Recipe (adapted)


Curried Acorn Squash with Lemon, Quinoa & Field Greens Salad


Total Time: ~1 hour

Cook Time: ~45 minutes

Prep Time: ~15 minutes




Acorn Squash - 


1 acorn squash

1/4 cup plain, non-dairy yogurt

2 tbsp. mild Thai curry paste (*I used 1 tbsp., as I find it quite intense!)


Quinoa & Field Greens Salad - 


3 cups field greens, washed and torn into smaller pieces

1/2 cup yellow quinoa, cooked

1 tbsp. extra-virgin olive oil

1 tbsp. lemon juice, freshly-squeezed

 2 tsp. raw, unpasteurized honey




1.  Preheat oven to 400 degrees Fahrenheit.  Wash acorn squash and slice in half, removing the seeds.  Cut a small slice off the bottom of each half squash to create a level surface, so that the acorn squash doesn't rock.  Place the acorn squash in a roasting pan, interior upwards, or on a baking sheet lined with parchment paper.  (*I chose to pierce the flesh of the squash in multiple spots to facilitate the cooking process.)


2.  In a small mixing bowl, stir together the non-dairy yogurt and Thai curry paste.  Brush the mixture, generously, over the flesh of the acorn squash with a pastry brush.  Place in the oven and roast until the squash is tender, approximately 40-50 minutes.


3.  While the squash is roasting, combine the field greens and cooked quinoa in a mixing bowl.  In a small bowl, whisk together olive oil, lemon juice and raw honey.  Pour over the field greens and quinoa and toss until well-coated.  Set aside.


4.  Once the squash is tender, divide the field greens and quinoa mixture into the squash and serve.  





Nutritional Value - Winter Squash:


  • The starch-related components provide antioxidant, anti-inflammatory, anti-diabetic and insulin-regulating properties

  • A source of dietary fibre

  • A rich source of Vitamin A (critical for healthy vision and healthy skin) and Vitamin C (a critical antioxidant for the body)[i]

  • A source of B vitamins, including vitamin B1 (Thiamin) and vitamin B5 (Pantothenic Acid)

  • A rich source of several minerals, including potassium, magnesium, manganese, iron, copper, phosphorus and calcium[ii]





[i] The World’s Healthiest Foods: Squash, winter. Retrieved November 1, 2016 from


[ii] Organic Facts – Unbiased Info on Nutrition, Benefits of Food & Home Remedies: Health Benefits of Acorn Squash. Retrieved November 1, 2016 from




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