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Here’s one of the easiest, healthiest, and yummiest recipes I have in my roster. It’s also a great way to use up veggies that have passed their prime.

Curry in a Squash Bowl (makes 2 very generous servings)

Ingredients:
1 small buttercup squash. See the adjacent picture and don’t use another type of squash because all other squash are tasteless, watery slop. Buttercup squash have a mild, sweet taste and a texture similar to a baked potato. They’re also called “kabocha” squash.

1.5 cups tomatoes. Any type will do, including canned.

1/2 cup each of sliced carrots, cauliflower, onions, peppers, mushrooms and/or whatever other veggie you like.

1 cup of canned beans – I usually use garbanzos (chick peas)

3 tbsp olive oil
1 tbsp curry power
1/2 tsp cayenne pepper (optional)
1/4 tsp salt (more to taste)
few dashes of pepper

2 tbsp earth balance buttery spread (optional but highly recommended)

1 tsp lemon juice

Instructions:

Chop all the veggies (not the squash) and put in some sort of shallow dish. I use a glass loaf pan. Throw in a few pinches of the salt and the olive oil, then stir to coat.

Put in a 400 degree oven and set your timer for 45 minutes

Cut the squash around the equator if the stem and….what’s the opposite of the stem end, the bum? Yes, the bum. Cut the squash around what would be the equator if the squash was the earth and the stem and the bum were the poles.

Scoop out the seeds and place the halves cut-side down on a parchment paper lined baking sheet. Put the squash in the oven.

Go amuse yourself until the oven beeps.

When it does, take the dish of veggies out. Add the lemon juice, salt, curry powder and optional cayenne and earth balance. Stir vigorously – the idea is to smoosh up the tomatoes so they turn into a sort of sauce. Then add the beans.

Return your veggies to the oven and cook for an additional 10 minutes.

By the time they are done, the squash should be too.

Put each squash half into a bowl (I don’t suppose I have to tell you to pick a bowl into which the squash will fit?). Sprinkle the squash with salt and pepper (and smear on some more earth balance if you’re a badass), then fill it with the curried veggies.

Serve and enjoy!