Vegan. Acorn squash, a healthy fall favorite, stuffed chock full of flavorful curried local and organic veggies.

Contents:
Acorn squash
Yellow onion
Garlic
Ginger
Curry powder
Cauliflower
Coconut milk
Chard

Prep time: 1 hour
Equipment: baking dish, large pot, cooking oil
Serves 2

Preparation instructions:
1. Preheat oven to 400°F
2. Lightly oil the baking dish and place squash halves cut side down. Bake for 50 minutes and set aside
3. After the squash has been cooking for 15 minutes, heat large pot over medium heat,add oil to coat the bottom of the pot
4. Add onions and cook 2-3 minutes until beginning to soften
5. Add garlic, ginger and curry powder and cook 1 more minute
6. Add cauliflower and coconut milk. Reduce heat to low and cook for 20 minutes
7. Add chard and cook 5-10 minutes until chard is wilted but still a nice bright green
8. Set each cooked half of acorn squash on separate plates with the cut side up Top with curried vegetables