Curried Acorn Squash Stew

This recipe is from our friends at Quinciple. To see more recipes from them, click here.

Serves 2 – Meat – 45 Minutes

1 Acorn Squash, cut in half, seeds removed
1 link Hot Italian Sausage, defrosted
1 c. Spring Onions or Scallions, finely chopped (white and green parts)
½ bag Cooking Greens, stems removed and chopped roughly
3 tbsp. Olive Oil
1 can Coconut Milk
1 tsp. Curry Powder
1 tsp. Chopped Garlic
1 tsp. Chopped Ginger
Salt & Pepper


Preheat your oven to 400 degrees. Place the squash cut-side down on a cookie sheet and pop it in the oven. Roast the squash until tender, about 25-30 minutes. In a small soup pot heat a tablespoon of olive oil over medium heat. Add the onions or scallions and season them with salt and pepper. Cook them for three minutes or so, then add the curry powder and garlic and ginger. Cook 30 seconds more then add the sausage (remove it from the casing first). Cook until nicely browned, about five minutes. Then add the coconut milk. When the squash is done, remove from the oven and let cool for a few minutes. The skin of the squash will come off easily. Cut the squash into 1” pieces and add to the stew along with the cooking greens. Let the stew simmer for another ten minutes. Taste and adjust the seasoning.

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