Ginger Curry Acorn Squash Hash


Ginger Curry Acorn Squash Hash

Inspired by a recipe in Robb Wolf’s The Paleo Solution, this has become a family favorite!

Hi folks, TCD here in the kitchen for a change!  We ran out of eggs this morning, so I had to come up with something else.  I know, how does the guy with 12 chickens in the back run out of eggs?!  Well, only 3 are currently laying, 2 are roosters (and I’m guessing probably will never lay!) and the rest are all too young.  We should be looking at about 8-10 eggs per day come Thanksgiving though!  But until then, due to poor planning, we will occasionally run out of eggs. And on those occasions it’s great to have a backup!  This time of year is great.  Lots of different squashes are available, so stock up on them.  They keep for an unusually long time as well.  I’ve had acorn squash sitting on the counter for months without going bad.  And they’re delicious too!

This makes a great meal by itself, a side dish for breakfast, lunch, or dinner. It even works great as an omelet stuffing. Thanks to Robb Wolf’s The Paleo Solution for this idea, one of the many treasures I’ve found in that book! I’ve modified it slightly, as the original I don’t think had ginger or curry powder in it. But I don’t have the book handy to check. Needless to say, this isn’t an original TCD recipe, but heavily influenced by Robb.

It’s quick and easy to make.  All told, probably 30 minutes from start to eating.  The longest part is cutting and cooking the squash itself.  Feel free to try variations, use sausage or ground pork instead of beef, add different veggies like onions, and it’s delicious with some fresh cranberries tossed in.  I hope you enjoy it as much as we do.


  • 1 acorn squash, chopped, seeded
  • 1 onions, sliced or diced, your call
  • 1 or 2 bell peppers, chopped (I like using different colors)
  • 1 pound of ground beef
  • garlic powder
  • curry powder
  • ginger
  • sea salt
  • pepper (optional)


  • Saute the chopped acorn squash in a large skillet and season with spices
  • Add ground beef and onions and cook until browned. Add more spices to season the meat. Cover and let cook for a few minutes. Stirring/scrambling the beef occasionally so it doesn’t stick to the pan. Add more spices as you mix things up.
  • Once the meat is browned and acorn squash soft, add the peppers and cook until the peppers soften.
  • Serve.
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