Roasted Acorn Squash with Goat Cheese and Arugula

We made this squash with risotto for dinner on one of our first nights back in Ohio, and it was FANTASTIC :)

While we were planning the wedding, we barely ever cooked together or had the time for creative experimenting in the kitchen. We mostly ate things that we could throw together quickly and easily. So on our honeymoon, I was dreaming of all of the time we'd have to REALLY cook again when we got home. I was especially excited since it would officially be fall when we got back, and since we received so many wonderful gifts for the kitchen (HELLO salad spinner)!! October is most definitely my favorite month of the year, and I was thrilled to see fall produce in the grocery store when we got home! I picked up a beautiful little acorn squash, the perfect size for two people.

We scrubbed the squash, cut in half, scooped out the seeds and stringiness, then sliced into pretty little pieces. We tossed the pieces in a bit of coconut oil, one chopped garlic clove, salt, and some of our homemade curry powder mix. We roasted in a 375 degree oven for probably 20-25 minutes. We served it over arugula with goat cheese crumblies on top. The arugula was lightly tossed in a homemade dressing, just balsamic vinegar, a little honey, a little dijon, rosemary, and olive oil.



These adorable little boxes were our wedding favors for our guests, along with a small packet of recipes we developed to use with them. The curry powder was simply cumin, coriander, ginger, cinnamon, cayenne pepper, and cardamom (no exact ratios here, we started off with an exact mix and then sort of ended up throwing things in the bowl)! But the ingredients are listed in order of what the mixture has the most of, that's for sure. I know people associate tumeric with curry, but truth be told, I'm not a huge fan. I don't really dig the flavor, or the neon yellow color. So we left it out!

I'll share more about our little spice mixes in future posts! We have a ton left over, so I'll be using them a lot :)