Acorn Squash Curry
This fall, my CSA had a bountiful allotment of acorn squash from the farm. A surplus that left me looking for a variety of ways to prepare the squash without tiring of it. This recipe creates a great vegetarian curry with very little hassle. By using black-eyed peas and a can of coconut milk to amplify the creaminess of the squash, we develop a rich, complete dish. This recipe comes together in under an hour, which makes it straightforward for a weeknight meal while still having flavors that have melded and are full of flavor.