Curried Stuffed Acorn Squash
Ingredients
2 acorn squash
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon extra-virgin olive oil
¼ cup diced red onion
½ teaspoon grated ginger
½ cup white quinoa
1 tablespoon curry powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup diced red bell pepper
1 cup coconut milk
2 tablespoons golden raisins
¼ cup roasted cashews
¼ cup chopped cilantro
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Season the squash
Place the squash halves cut-side up on the June Pan. Brush or drizzle olive oil over the squash halves and season all over with salt and pepper.
2 acorn squash
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
June Pan
measuring spoons
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer through the skin of one squash half so the tip is in the middle of the thickest part of the flesh.
June Food Thermometer
Roast the squash
Place the squash on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. June will notify you when the squash is ready.
June Oven
Start the stuffing
In a medium pot, heat olive oil over medium heat until shimmering. Add the red onion and ginger. Cook, stirring occasionally, until starting to soften, about 3-4 minutes.
1 tablespoon extra-virgin olive oil
¼ cup diced red onion
½ teaspoon grated ginger
pot
measuring cups
wooden spoon
Add the quinoa and seasonings
Add the quinoa, curry powder, salt and pepper. Cook, stirring occasionally, until the mixture is fragrant and toasty, about 2 minutes.
1 tablespoon curry powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup white quinoa
Steam the quinoa
Add the bell pepper and coconut milk. Stir to combine and raise the heat to medium-high. Bring the liquid to a boil then reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and cook undisturbed for 15 minutes. Remove the pot from the heat and let stand covered for 5 minutes.
½ cup diced red bell pepper
1 cup coconut milk
liquid measuring cup
Fluff and drain the quinoa
Fluff the quinoa with a fork. If any liquid remains, drain the quinoa in a strainer and discard the excess liquid.
strainer
fork
Finish the stuffing
Using a spatula, gently stir in the raisins, cashews and cilantro, reserving 1 tablespoon cilantro for garnish if desired.
2 tablespoons golden raisins
¼ cup chopped cilantro
¼ cup roasted cashews
spatula
Stuff the squash
Remove the squash from the June Oven. Divide the stuffing between the squash cavities.
Heat the squash and stuffing
Return the squash to the middle shelf of the June Oven. Reheat until the stuffing is hot. June will notify you when the food is ready.
Garnish and serve
Remove the squash from the June Oven and transfer to a serving platter or plates. Sprinkle with reserved cilantro, if using, and serve.
chopped cilantro
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