Got acorn squash? Make this delicious, gingery curried acorn squash. It has creamy coconut milk and just the right amount of spices to keep the belly warm and cozy.
You might also like these recipes for butternut squash curry, pumpkin curry and vegan butternut squash gratin.
Here's the perfect recipe to get you warmed up for the season: my curried acorn squash. It's creamy and hearty and loaded with nutrients for good health.
Winter squashes are so tasty and ripe with possibilities, but all one encounters this time of year are recipes for roasted squash. And while roasted squash is delicious, this recipe takes that deliciousness one step further by marrying the roasted squash with spices and creamy coconut milk. Just this little bit of work yields a dish that's quite special and very unique.
This is a really simple recipe and it doesn't need much hands-on time. You might wonder why I roast up the squash first instead of just cooking it in the pan with the other ingredients, and here's why: when you roast a squash, the flavor intensifies and the squash gets even more delicious. It's a small step that's mostly hands-off and well worth adding for spectacular results.
This is a soy-free, nut-free and gluten-free recipe, so it's suited to all diets. If you are a low-carb vegan, you might like the fact that each serving has a very manageable 13 net carbs, putting it well within your reach.
Table of Contents
Ingredients
- Acorn squash. Choose an acorn squash that feels heavy for its size, with a smooth skin and no soft spots. Acorn squashes are mostly green but may have orange spots. An acorn squash that is too orange could be overripe, so avoid it.
- Other vegetables: onions and tomatoes.
- Spices: cumin seeds, ground coriander, turmeric and red pepper flakes or dried red chili peppers.
- Ginger. Ginger is a perfect pairing with squash and it works beautifully in this curried dish to complement the spices, tomatoes and the sweet squash and coconut milk.
- Coconut milk. Use full-fat, canned coconut milk. You can also use freshly grated coconut.
- Coconut oil. You can use another neutral oil, but virgin coconut oil adds a delicious flavor to the acorn squash.
- Sugar. A dash of sugar brings out the natural sweetness of the squash and also plays beautifully with the spices.
- Cilantro. Stir fresh cilantro into the curried acorn squash to add a touch of freshness to the dish.
Tips for peeling acorn squash
When you bring an acorn squash or any winter squash home, the idea of peeling it can seem daunting. But peeling an acorn squash is easier than peeling some other winter squashes like pumpkin and butternut squash because it has a thinner skin. Get yourself a sharp knife and cut off the ends of the acorn squash so you can stand it up steadily on the chopping board. Cut the squash down the middle. Scoop out the seeds with a spoon, then use a knife or vegetable peeler to remove the skin. Cut into cubes.
How to make curried acorn squash
Peel and cut acorn squash into ¾th-inch cubes. Spread on baking sheet or baking pan in single layer. Sprinkle salt and ground black pepper to taste and drizzle one tablespoon oil. Mix to coat the squash.
Place the baking sheet in a preheated 350-degree Fahrenheit/180-degree Celsius oven for 30-40 minutes and let the squash roast until it's tender.
While the squash is roasting, make the curry paste. Place the coconut milk in a blender jar with ginger, 1 teaspoon cumin seeds and red pepper flakes or dried red chili peppers.
Blend into a very smooth paste. Set aside.
In a saucepan, heat a teaspoon of oil over medium heat. Add 1 teaspoon cumin seeds and when they become aromatic, which should take about 30 seconds, add the onions and a pinch of salt. Saute until the onions are soft and just beginning to brown, about five minutes.
Stir in the turmeric and ground coriander. Mix and let the spices toast for a minute.
Stir in the coconut milk spice paste and mix.
Stir in the roasted squash, tomatoes and sugar.
Add ¼th cup water, mix, and let the curry come to a boil. Cover the pan and lower heat to simmer. Let the squash cook five more minutes.
Stir in the cilantro, check salt and add more as needed. Turn off heat and serve the curried acorn squash hot.
Serve
This curried acorn squash with its Indian flavors is a natural choice to pair with a simple dal and basmati rice. But you can also serve it as a vegetable side with any entree from anywhere in the world. I also love pairing it with pasta dishes and tofu steaks.
Curried acorn squash FAQs
Acorn squash has a mild, sweet, nutty flavor. In this curry its sweetness is further intensified by the caramelization during roasting as well as the coconut milk and onions.
Yes! This acorn squash curry will work with any type of winter squash, including butternut squash, honeynut squash, pumpkin, delicata squash or kabocha.
Use ½ cup freshly grated or frozen coconut and add it to the blender with the spices, ginger and ¾ cup water. Blend into a smooth paste and use.
Absolutely. Place the acorn squash in a bowl with salt, pepper and oil. Toss to ensure the squash is coated evenly with the oil. Place the acorn squash in the air fryer basket in a single layer and turn the air fryer up to 425-degree Fahrenheit/220-degree Celsius. Air fry 15 minutes, tossing the squash halfway through.
The curried acorn squash can be stored in the fridge for up to four days. For longer storage freeze up to three months in a freezer-safe container. Thaw and reheat before serving, on the stovetop or in a microwave.
More tasty vegan squash recipes
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Recipe card
Curried Acorn Squash
Ingredients
For roasting acorn squash
- 1 acorn squash (peeled and deseeded. Cut the flesh into ¾-inch cubes. See tips for peeling acorn squash above).
- 1 tablespoon coconut oil (or cooking spray)
- Salt and ground black pepper to taste
For coconut milk curry paste
- 1 cup coconut milk (or ½ cup grated coconut + ¾ cup water)
- 1 teaspoon cumin seeds
- 1 teaspoon red pepper flakes (or 1 to 2 dried red chili peppers)
- 2 teaspoon ginger (chopped or grated)
Other ingredients
- 1 teaspoon coconut oil
- 1 teaspoon cumin seeds
- 1 medium onion (finely chopped)
- ½ teaspoon turmeric
- 1 tablespoon ground coriander
- 2 tomatoes (finely chopped)
- 1 tablespoon sugar
- ¼ cup water
- Salt to taste
- 2 tablespoons cilantro (chopped)
Instructions
Roast acorn squash
- Preheat oven to 350 degrees F/180 degrees C. Spread the acorn squash cubes on a baking sheet or baking pan in single layer. Sprinkle salt and ground black pepper to taste and drizzle one tablespoon coconut oil. Mix to coat the squash with oil.
- Place the baking sheet in the oven and let the squash roast 30-40 minutes until it's tender.
Make coconut curry paste
- While the squash is roasting, make the curry paste. Place the coconut milk in a blender jar with ginger, 1 teaspoon cumin seeds and red pepper flakes or dried red chili peppers. Blend into a very smooth paste and set aside.
Make the curried acorn squash
- In a saucepan, heat a teaspoon of coconut oil over medium heat. Add a teaspoon of cumin seeds and when they become aromatic, which should take about 30 seconds, add the onions and a pinch of salt. Saute until the onions are soft and just beginning to brown, about five minutes.
- Stir in the turmeric and ground coriander. Mix and let the spices toast for a minute. Then stir in the coconut milk spice paste and mix.
- Add the roasted squash, tomatoes and sugar to the pan. Then add ¼th cup water and mix well. Let the curry come to a boil. Cover the pan and lower heat to simmer. Let the squash cook five more minutes.
- Stir in the cilantro, check salt and add more as needed. Turn off heat and serve the curried acorn squash hot.
Notes
- You will need a total of 1 tablespoon + 1 teaspoon of coconut oil and 2 teaspoons cumin seeds for the recipe.
Nutrition Information
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
First published Oct.6, 2014. Updated and republished on Nov. 4, 2024.
Tanya says
Absolutely delicious served with dal and rice. The family loved it. They are not big on acorn squash but loved this. I have a few from my garden that I will need to use up so I will definitely be making this again😋
Vaishali says
So happy you and your family loved it! Thanks for letting me know. ❤️
joshua says
this recipe is AMAZING!!!! i am a kid with the attention span of a goldfish but managed to cook this. the most difficult thing will be cutting the squash!!! everything else was super easy and the final result is absolutely gorgeous. 10/10 thank you for the recipe.
Vaishali says
Awesome! So happy you loved it. 🙂
Rachel says
Hi! Could I use canned tomatoes if I don't have fresh ones or do you think this would this mess up the flavor too much? Thanks!
Vaishali says
Canned tomatoes are fine!
Adam Brooks says
Amazing!!
Vaishali says
Yay!!
Anonymous says
Delicious! Thanks for providing a curry with acorn squash. I knew that this hearty veg could be used for more than a side dish, and this is a slam dunk!
Vaishali says
So happy you loved it!
Kim says
Thanks for the recipe! I'm thinking about making this as a Thanksgiving side. Does it heat up well if made the day before?
Vaishali Honawar says
Yes, it's even better the next day!
Kim says
Perfect! Thank you 🙂
Leslie Grabowski says
I just made this and we both loved it! It seems to me that the basic sauce (with the tomatoes) would work with tofu as well as squash. Do you think so?
Vaishali Honawar says
Leslie, that's a great idea. I think tofu would be great with this sauce!
abbeygirl0512 says
Coconut milk from a can or from the carton
Vaishali Honawar says
From the can.
Mandy Wolovich says
I just made this tonight. I only had half a butternut squash so I added some collard greens and was SO GOOD! This is my new way to eat squashes and greens this fall and winter. And it's so easy! Thank you!
Vaishali Honawar says
Hi Mandy, so happy you tried it. Thanks for letting me know! 🙂
Jennifer says
Looks and sounds amazing! Wonderful photo, too! Always nice while finding another vegan blog while blog hoppin'! Thanks so much!
Vaishali Honawar says
Hi Jennifer, welcome to the blog, and thanks for your kind words!
Chessie says
You sure make things sound good. If it weren't almost 10 p.m., I'd be trying to fix this. I just got a whole bunch of sweet potatoes--it will be interesting to see (tomorrow) how they work in this recipe. I'm all hot to run out and catch myself a handsome acorn squash, though!
Vaishali Honawar says
Thanks, Catherine. I think sweet potatoes will work handsomely in this recipe :). Hope you try!
narf77 says
This looks really delicious. I love the flavour and texture of roasted pumpkins (we Aussies call all winter squashes pumpkins) and by roasting them, they dry out a little more and tend to hold together better in a sauce. I love the sound of gingery coconut curry and it would go amazingly well with the sweet flavour of the pumpkin. I think that I might make this for my dinner tonight. Thank you for the great idea and recipe 🙂
Vaishali Honawar says
Hi Narf77, hope you will try it! 🙂 You are right about the pumpkins drying out when roasted and holding together better-- thanks for that insight.
geetha says
Lovely recipe! Can we do the same with any other type of squash?Thank you.
Vaishali Honawar says
Hi Geetha, you can try this with any squash, including butternut or pumpkin. Cheers!
Carson says
Curry me crazy... Lola