Ingredients:

  • 2 medium acorn squashes (about 1 pound each)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 can (14 oz or 400 ml) full-fat coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon brown sugar (or coconut sugar)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • Juice of 1 lime
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice acorn squashes in half and scoop out the seeds.
  3. Brush the insides with olive oil, and season with salt and pepper.
  4. Place the squash halves cut side down on a baking sheet.
  5. Roast for 25-30 minutes, until tender and caramelized.
  6. Meanwhile, in a medium saucepan, combine coconut milk, red curry paste, brown sugar, soy sauce, and lime juice.
  7. Heat over medium, stirring until well combined and warmed through (about 5 minutes).
  8. Once the squash is done, remove it from the oven and let it cool slightly.
  9. Serve roasted squash halves drizzled with curry coconut sauce, and garnish with cilantro if desired.