Acorn Squash Curry Fries with Tahini Dipping Sauce

Rainy days were meant for blogging in front of a roaring fire.

This been a pretty phenomenal rainy day. All day long  as I sit in my cabin in front of a roaring fire enjoying this amazing fall weather, friends and family have been texting to tell me they saw my column in the local newspaper.

Yes, that’s right. After more than four years of blogging I have my own column. I became a real writer today. My grandma was so shocked when I told her to turn to page ten she gave a little yell. ( It was very cute, in a Jewish grandmother kind of way) My grandpa was shocked,

“I had no idea you could write!”

Its been a really good relaxing by the fire, snuggling with happy kitties and catching up with family kind of day.

When the rain turned to snow my day got even better. I threw another log on the fire, cranked up the Patty Griffin and started peeling acorn squash.

For two days my cabin has been full of the most magical BBQ pork smell. I have had a fire going in my little wood burning stove almost twenty-four seven but for the life of me I couldn’t figure out where that magical aroma was coming from.

I was working my way through an agonizing six-mile run this morning, pounding out the miles up hill in the fog when the answer came to me. A week ago I made a pizza with BBQ sauce, frozen veggie riblets, pineapple and goat cheese. I had thrown the cardboard piece that had come with the pizza crust in my wood stove for the next fire. It had a great big BBQ sauce smear on it. Now this had been perfuming my house for the last twenty-four hours!

Finally, the mystery of the delicious pork smell was solved!

On to a delicious vegetarian recipe! You can do a vegan version of this recipe by substituting the Greek yogurt for soy sour cream

Acorn Squash Curry Fries with Tahini Dipping Sauce

image1 acorn squash
4 tablespoons coconut oil
1 tablespoon madras curry powder
1/2 teaspoon turmeric
1 teaspoon garlic salt
1/2 teaspoon chili powder

Cut the squash in half and wrap in plastic wrap. Cook the squash in the microwave for four minutes.

Let the squash cool slightly and use a knife or a vegetable peeler to cut off the skin.

Sprinkle the spice mixture on the squash.

Heat the coconut oil and fry the squash well on each side in the coconut oil. Serve with the tahini sauce.

Tahini Dipping Sauce

1/2 cup tahini
1/2 cup Greek Yogurt
2 roasted garlic cloves
1/2 teaspoon chili powder
Juice of half a lemon


Combine all tahini sauce ingredients in a blender.

On this glorious fall day I am linking up once again for all the weekend writing fun over at


  1. Marla

    HI Amber,
    What a great recipe! Who would think about making fries out of Acorn squash. It a great idea and I like the dipping sauce too. Thanks for sharing on Real Food Fridays. Pinned & tweeted.

  2. Easy Peasy Life Matters

    Congratulations on your column! That is super exciting. This recipe looks fantastic. We have never tried acorn squash as fries so it sounds like a real treat. Especially with yummy curry flavor! Thanks so much for sharing on the Healthy Living Link Party 🙂

  3. kimmythevegan

    Congrats on your column! That’s super exciting =)
    Such creative, healthy fries. The sauce sounds great too!
    Thanks so much for sharing this at Healthy Vegan Fridays – I’m pinning & sharing =)

  4. Marla

    Hi Amber,
    Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for sharing and being part of Real Food Fridays mission to make this world a little bit healthier each week.

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  7. Deborah Davis

    I can’t wait to make–and especially eat–these curry fries! I am so delighted that you shared these healthy and delectable Acorn Squash Curry Fries with Tahini Dipping Sauce with us at the Plant-Based Potluck Party Link Up. I’m pinning and sharing.

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