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Roasted Acorn Squash & Coconut-Curry Sauce with Gingered Fried Rice

Roasted Acorn Squash & Coconut-Curry Sauce with Gingered Fried Rice

Sweet roasted squash meets creamy coconut curry and fragrant gingered fried rice for a cozy, flavorful vegetarian dinner with warm spice and rich texture.

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Ingredients

For 2 servings

  • 2 pound Acorn Squash
  • 6 ounce Carrots
  • ¼ ounce Cilantro
  • ½ cup Coconut Milk
  • 1 teaspoon Curry Powder
  • 2 clove Garlic
  • 1 thumb Ginger
  • ¾ cup Jasmine Rice
  • 1 unit Peanut Butter
  • 1.5 teaspoon Soy Sauce
  • 1 unit Yellow Onion

Additional Ingredients

  • 4 teaspoon Olive Oil
  • 1 teaspoon Sugar
Roasted Acorn Squash & Coconut-Curry Sauce with Gingered Fried Rice
PDF
DifficultyEasy
Total Time45m
Calories700
Protein12g
Carbs130g
Fat18g
Tags:
VeggieFiber SmartLow Sodium
⚠️Allergens:
🥜Peanuts🌱Soy🌾Wheat

Swaps and substitutions

For a peanut-free version, swap the peanut butter for sunflower seed butter or tahini if sesame is fine. Use tamari or coconut aminos instead of soy sauce for soy-free needs, and choose gluten-free curry spices if wheat is an issue.

What to serve with it

Serve with a crisp cucumber salad, lime wedges, or steamed greens to balance the rich curry sauce and sweet squash. A handful of toasted sesame seeds or extra herbs adds freshness and texture without weighing the dish down.

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