Saturday, March 12, 2016

Curried Stuffed Squash

I have posted recipes for stuffed squash before, but this one has an entirely different flavor.  Not only does the curry spice add flavor to the dish, but using delicata squash so that you can eat the peel is a bonus.

This recipe is based off of one I found online several years ago, but I don't remember where I found it. I have changed up the spices a little, added garlic, and made it vegan.


2 large or 3 small Delicata Squash, halved with seeds scraped out
2 Tbsp Coconut Oil
1 small Onion, minced
3 cloves Garlic, peeled and minced
1/2 tsp ground Black Pepper
2 tsp Curry powder
1 tsp ground Cinnamon
1/2 cup Raisins or dried Cranberries
1 large or 2 small Apple, cored and diced
1/2 cup Cashews, coarsely chopped
2 cups cooked Brown Rice (can substitute Quinoa)
1/3 cup plain vegan Yogurt (I used a plain unsweetened coconut yogurt)
1/3 cup Mango Chutney


1.  Preheat oven to 350˚F (176˚C).  Line a baking sheet with foil and spray it with non-stick cooking spray.

2.  Place the squash cut side down on the foil, and bake for 20 minutes.

3.  For the filling:  While squash is cooking melt coconut oil in a large sauté pan.  Saute onions and garlic until softened.  Add the black pepper, curry powder, and cinnamon and stir well. 

4.  Add in raisins or dried cranberries, chopped apple, and chopped cashews.  Saute until apples have cooked and softened.  

5.  Add brown rice and stir.  Add in yogurt and the mango chutney. Stir until well combined and heated through.  Remove from heat.

6.  Remove squash from oven and heap the filling into the squash halves.  You may have leftover filling which you can store in the refrigerator for another day, or serve on the side with the meal.

(Stuffed and ready to bake again)
7.  Put stuffed squash back into oven and bake for an additional 15 minutes.  Remove from oven and serve sprinkled with black pepper and salt if desired.

Pictured in this recipe are two large squash, halved. I did have leftover filling, which we ate on another day.  Serves 4-6 depending on size of squash and if you have a side salad or warmed pitas with the meal.

- Bon Appetit

"  You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year.  I get more excited by that than anything else." - Mario Batali


  1. This looks like a wonderful recipe. I don't think I've ever heard of that particular squash before. I need to look for it...

    1. They are usually in with the other squash. Some are quite small (fit in the palm of your hand) while others are larger. They will usually have green or blueish stripes running down them. Nice to use with pan of roasted veggies too. Cut in half and scrape out the seeds, then slice into half moons. The peels are really thin which is why you can eat them when cooked.