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Curried Acorn Squash with Almond Butter

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Whenever I eat squash with a meal, I always save it for last. To me, it’s like dessert and I prefer to savor each and every bite. This curried acorn squash with almond butter is no exception. The almond butter gets all melty and gooey, and it’s like heaven with the squash, butter and spices. Now, it’s really like dessert!

I usually like to keep it simple with squash and just add butter and sea salt, but sometimes you just gotta go be extra. This rendition is all about extra!

Enjoy!

Curried Acorn Squash with Almond Butter

Ingredients:

  • 1 acorn squash, cut in half and seeds scooped out
  • 2 Tbsp grass-fed butter, divided
  • 1 tsp curry powder, divided (plus more if needed)
  • Cinnamon to taste
  • Sea salt to taste
  • 2 Tbsp unsweetened almond butter, divided (this brand is my favorite)

Directions:

  1. Preheat oven to 350 degrees. Place squash halves flesh side down in a baking pan with about 1/4 inch of water. Place in preheated oven and bake for 40 minutes.
  2. After 40 minutes, remove from oven and flip squash over, so the flesh side is up. Spread 1 Tbsp of grass-fed butter on each half and allow to melt into the cavity (I like to poke some slits with the knife in the cavity, so the butter seeps inside). Sprinkle with sea salt and cinnamon to taste. Then, sprinkle 1/2 tsp of curry powder over each half. Spread spices around with a knife if need be.
  3. Place back in the oven flesh side up and bake for another 20 minutes or until tender. Once done, serve with 1 Tbsp of almond butter in each half.

Yields: 2 servings

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Related

Filed Under: Recipes, Side dish Tagged With: Acorn squash, almond butter, Autumn side dish, baked squash, cinnamon, Curry powder, gluten-free, grain-free, paleo squash recipe, squash season

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Reader Interactions

Comments

  1. Ashley Sara

    October 10, 2013 at 6:33 am

    Heaven!!

    Reply
    • paleoinpdx

      October 10, 2013 at 8:15 am

      Ditto!

      Reply
  2. Naz (@CinnamonEats)

    October 10, 2013 at 8:31 am

    Oh my this looks so good! And it really makes me miss going to Whole Foods and getting acorn squash! Not sure it exists in this country! Haven’t seen it yet πŸ™

    Reply
    • paleoinpdx

      October 10, 2013 at 8:49 am

      It’s pretty heavenly! If you can’t find acorn squash, just use whatever you can find. You can always mix everything up like a mash if you use a squash that wouldn’t be eaten out of the shell.

      Reply
      • Naz (@CinnamonEats)

        October 10, 2013 at 9:03 am

        Good point πŸ™‚ Thanks!

        Reply
  3. The Travelling Chopsticks

    October 11, 2013 at 6:28 am

    What a great idea! Just love the look of this – the more butter the better πŸ™‚

    Reply
    • paleoinpdx

      October 11, 2013 at 9:14 am

      Agreed!

      Reply
  4. Emmas Paleo

    October 23, 2013 at 10:19 am

    YUMM! I actually have almond butter in fridge…..

    Reply
  5. Cat

    May 12, 2015 at 10:21 am

    Can you use coconut butter in place of the butter? No dairy for me πŸ™

    Reply
    • paleoinpdx

      May 12, 2015 at 12:00 pm

      Absolutely! Coconut butter will be thicker and creamier with a different texture, but would be delicious. You can also use coconut oil and spread it on like butter.

      Reply

Trackbacks

  1. Curried Acorn Squash with Almond Butter | Paleo Digest says:
    October 10, 2013 at 6:48 am

    […] in PDX / Posted on: January 01, 1970Paleo in PDX – Whenever I eat squash as a side with a meal, I always save it for last. To me, it’s […]

    Reply
  2. 60 Winter Squash Recipes Round Up - Pickle Me Too says:
    January 7, 2014 at 5:05 am

    […] Curried Acorn Squash with Almond Butter (GF, GrF, DF) ~ Paleo in PDX […]

    Reply

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Hi, my name is Alisa!Β I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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