Curried Acorn Squash And Eggs With Raita Salad


  • Total Time45 mins
  • Makes4 servings
Curried Acorn Squash And Eggs With Raita Salad

Photo, Roberto Caruso.

Chatelaine Triple Tested

Topped with curry and baked to perfection in the oven, these squash wonders are an incredibly delicious, satisfying twist on the classic toad in the hole. 


  • 1 pint cherry tomatoes, halved

  • 2 mini cucumbers, thinly sliced

  • 1 shallot, thinly sliced

  • 1/2 tsp salt, divided

  • 1 small acorn squash

  • 2 tbsp canola oil

  • 4 tsp Madras curry paste

  • 4 eggs

  • 1/2 cup plain yogurt

  • 1/4 cup cilantro, chopped


  • PREHEAT oven to 400F. Line a large baking sheet with foil. Lightly spray with oil.

  • STIR tomatoes with mini cucumbers, shallot and 1/4 tsp salt in a small bowl. Refrigerate, covered, until ready to serve.

  • MICROWAVE squash until slightly tender, 3 to 4 min. Cut stem and pointed end off squash. Cut crosswise into 4 1/2-in. slices. Cut out and discard seeds to make rings. Stir canola oil with Madras curry paste and remaining 1/4 tsp salt in a small bowl. Brush over both sides of squash rings. Arrange squash on prepared sheet. Bake in centre of oven for 15 min, then carefully crack 1 egg into each ring. Continue baking until egg whites are set but yolks are still runny, 5 to 6 more min.

  • DRAIN tomato mixture of any excess liquid. Stir in yogurt and cilantro. Serve with squash.

Nutrition (per serving)

Calories 224, Protein 9g, Carbohydrates 13g, Fat 16g, Fibre 2g, Sodium 541mg.
Excellent source of Vitamin B12.

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