1 Acorn Squash

3 cups cooked lentils (trader joe’s sells cooked lentils OR cook them prior to this recipe)

3tbsp Curry

1 can low-fat coconut milk

1tbsp Sriracha

1 clove minced garlic

Fresh Basil

2tsp Raw Wild Honey

20ish cherry tomatoes

Dozen Shrimp

Dill

Feta

Paprika

Curry is my comfort food. I put it in everything and it’s my go to on a cold winters night. I’m not sure what category this recipe falls into, could be Indian, who knows. All I can say for certain is this sweet and spicy dish is one of my all time favorites.

Preheat oven to 400°

Start by cutting your acorn squash in half and scooping out the seeds. Some people choose to save the seeds to make a crunchy little snack similar to pumpkin seeds.

Drizzle with olive and bake with the cut side facing up for 1 hour.

If you’re using uncooked lentils now is your time to boil them. If you love making quick meals like myself, I use Trader Joe’s pre-cooked lentils which just makes life so easy. Trader Joe’s… sponsor me.

About 20 minutes before the squash will be done I start on the curry. I pour some olive oil into a pan with 1 clove of minced garlic. Sauté the garlic for a few minutes before adding the lentils and coconut milk. Now for the fun part, spices! Stir in your curry, sriracha and honey. I sprinkle the littlest bit of salt because you don’t need much at all. Let simmer and toss in your tomatoes, basil and shrimp. When the shrimp are pink, take curry off heat.

I prefer to scoop a bit of squash out of the middle so I can stuff it with more lentils. The extra squash gets seasoned with brown sugar in a bowl for a sweet side.

Scoop in your curry and top with fresh dill, feta and a few dashes of paprika. Enjoy by the fire, with a glass of wine and let your taste buds rejoice in peace.