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

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

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Acorn squash is one of our favorite squash varieties—its dense, velvety flesh is both nutty and rich. A touch of oil allows this fried rice to develop a crispy edge in the pan—a crucial addition! A creamy coconut-curry sauce ties it all together.

Tags:Veggie
Allergens:PeanutsTree NutsSoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 pound

Acorn Squash

¾ cup

Jasmine Rice

1 thumb

Ginger

1 unit

Peanut Butter

(ContainsPeanuts)

½ cup

Coconut Milk

(ContainsTree Nuts)

2 clove

Garlic

1 unit

Yellow Onion

1.5 teaspoon

Soy Sauce

(ContainsSoy, Wheat)

6 ounce

Carrots

¼ ounce

Cilantro

1 teaspoon

Curry Powder

Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2928.8 kJ
Calories700 kcal
Fat18 g
Saturated Fat6 g
Carbohydrate130 g
Sugar9 g
Dietary Fiber12 g
Protein12 g
Sodium372 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Cutting Board
Pot
Knife
Peeler
Large Pan
Instructionsarrow up iconarrow up icon
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1

Roast the squash: Preheat oven to 400 degrees. Bring 1 ½ cups of water and a large pinch of salt to a boil. Halve the acorn squash and scoop out and discard the seeds. Slice each half into ¾-inch wedges. Place the wedges on a lightly oiled baking sheet and toss with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 35-40 minutes, flipping halfway through cooking, until soft and golden brown.

2

Cook the rice: Add the rice to the boiling water, cover, and reduce to a simmer for about 15 minutes, until tender.

3

Prep the remaining ingredients: Meanwhile, peel and finely dice the carrot. Halve, peel, and dice the onion. Peel and mince or grate the ginger. Mince or grate the garlic. Finely chop half the cilantro, reserving a few leaves for garnish

4

Cook the vegetables: Heat a drizzle of oil in a large pan over medium heat. Add the carrot, onion, and half the ginger and cook, tossing, until soft and slightly caramelized, 7-8 minutes. Season with salt and pepper. Add the cooked rice to the pan and from heat.

5

Rinse out the pot you cooked the rice in. Heat a drizzle of oil in the same pot over medium heat. Add the garlic, curry, and remaining ginger to the pan and cook 1-2 minutes, until softened. Stir ½ cup coconut milk, 1 teaspoon sugar, and ½ teaspoon soy sauce (we are sending more) into the pot. Bring to a simmer, then stir in 1 Tablespoon peanut butter and the chopped cilantro. Remove from heat and season with salt and pepper, if necessary.

6

Add the remaining soy sauce and a drizzle of oil to the pan with the rice. Heat over high and toss until rice becomes slightly crispy, 2-3 minutes.

7

Serve the roasted acorn squash on a bed of fried rice and drizzle with the coconut-curry sauce. Scatter with the remaining cilantro leaves and enjoy!