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Roasted Acorn Squash With Red Curry Chicken & Quinoa

  • October 30, 2014

This recipe comes to us yet again from healthy recipe-maker extraordinaire Mandy King, CNP, Holistic Nutritionist and founder of HEAL. Unlike other Halloween treats, we guarantee this Halloween themed dish will keep you guilt-free. A warming, fall-inspired dish using Blue Goose boneless skinless chicken breasts. Enjoy!


  • 2 acorn squash
  • 2 Blue Goose boneless, skinless chicken breasts
  • 3 TBSP coconut oil
  • 1/2 cup quinoa, uncooked
  • 1 zucchini
  • 1 carrot
  • 4 cloves garlic
  • 1 red onion
  • 1 package sliced cremini mushrooms
  • 1 small jar (112g) Thai Kitchen red curry paste
  • 1 can 14oz Thai Kitchen coconut milk
  • 2 TBSP tamari
  • Optional: red pepper flakes


  1. Preheat oven to 400F
  2. Cut squash in half, length wise, and remove the seeds and goop on the inside
  3. Brush some coconut oil on the inside of the squash
  4. Roast for 1 hour
  5. Meanwhile, cook quinoa according to package instructions
  6. Heat coconut oil in a frying pan over low-med heat
  7. Place chopped onion and garlic in and saute for 2 min
  8. Add in the mushrooms, zucchini & carrot and continue to saute another 5 min
  9. Chop the chicken into bite size pieces and add it to the mixture, along with the curry paste, tamari and coconut milk
  10. Cook on low-med heat until the chicken is fully cooked through (about 15 min)
  11. Once everything is cooked, place a layer of quinoa in the squash and top with the chicken and vegetable mixture