Curried Acorn Squash with Quinoa and Arugula | @naturallyella

Arugula Quinoa Salad | @naturallyella
Curried Acorn Squash | @naturallyella

Curried Acorn Squash with a Quinoa Arugula Salad | @naturallyella

Without realizing it until the past couple of days, I’ve had another craving that’s popped up on the blog over the past few months: arugula. For whatever reason, this slightly spicy green has slowly replaced lettuce in my salads and become my go-to green. The first time I tried arugula from the CSA, I remember not quite being sure about this green. Each variety had a different flavor, ranging for mellow to peppery while the texture was just slightly different from lettuce.

These squash are the embodiment of my outlook on the new year: bright, flavorful, and simple to throw together. I also just love the presentation of these squash (going back to the bright factor!)

For this curried acorn squash, I used a red curry paste but it would be easy enough to use a curry powder mixed into the greek yogurt instead. If you want to keep this vegan, take out the feta and swap out the honey (pretty easy fixes.) I’ve also been known to add a few chickpeas for a bit of extra protein.

Curried Acorn Squash with Quinoa and Arugula | Naturally Ella

Curried Acorn Squash with Lemon-Arugula Salad

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2


  • Acorn Squash
  • 1 acorn squash
  • 1/4 cup greek yogurt
  • 2 tablespoons mild thai curry paste
  • Arugula Quinoa Salad
  • 3 cups Arugula
  • 1/2 cup cooked quinoa
  • 1/4 cup feta
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons honey


  1. Preheat oven to 400˚. Slice acorn squash in half and remove seeds. Cut of a small slice on the bottom of each acorn squash half to create a level surface so that the acorn squash doesn’t rock. Place the acorn squash in a roasting pan.
  2. In a small bowl, stir together the greek yogurt and thai curry paste. Spread the yogurt over the flesh of the acorn squash. Place in the oven and roast until squash is tender, 40-50 minutes.
  3. While squash is roasting, combine arugula, quinoa, and feta in a bowl. In a small bowl, whisk together olive oil, lemon juice, and honey. Pour over arugula and toss until well coated.
  4. Once squash is tender, divide arugula into the squash and serve.


Notes: I tend to use Thai Kitchen red curry paste which is fairly mild. Also, in a pinch, using 1 tablespoon curry powdered would work as well.


Tagged with →