I am now ready for fall! I have been inspired lately to do meals in various produce bowls and acorn squash is perfect! It makes such cute, decorative bowls, and is also delicious. It goes perfectly with the curry flavor. I’m going to have to make this recipe again for guests this fall. Hope you enjoy the recipe as much as we did!
4 acorn squash
1.5 pounds chicken (breasts or thighs), chopped
2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 inch fresh ginger, finely chopped
1 head broccoli, chopped
1 green pepper, chopped
1 can full fat coconut milk
1/2 teaspoon black pepper
1 teaspoon sea salt
1/2 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon curry powder
1/4 teaspoon fennel seeds
1/8 teaspoon nutmeg
rice for serving
- Prepare Squash for Baking: Cut top off squash, about 1/4 of the way down the squash. Make sure to cut off the pointy top so that the flatter bottom remains to allow the squash to rest flat on the plate when serving. Save the tops. Bake the cut squash (tops and bottoms) at 400 degrees for 45 minutes.
- After 45 minutes, remove squash from oven. Spoon out seeds and stringy stuff around seeds and discard. Then scoop and save a decent amount of the squash. Don’t scoop it entirely clean since you want a decent bowl and you can scoop off more squash while eating, but make a nice cavity. Cut up all the squash you pull out to use below.
- Heat olive oil in wok on medium-high heat.
- Add onion, garlic, ginger, and chicken. Cook until outside of chicken is mostly white.
- Add broccoli and green pepper and cook for another couple minutes.
- Add coconut milk, squash, and all spices. Bring to a boil and then reduce down to low. Simmer for about five minutes.
- Serve in the bowl with rice surrounding the acorn squash. (Leave out rice for Paleo). Put the squash top on top of the bowl for a cute presentation.