Here’s the perfect recipe to get you warmed up for the winter: my gingery Curried Acorn Squash.
I love going into the market these days and meeting up with all shapes and sizes of winter squashes. There are the warty ones and the bumpy ones and the lopsided ones and the teeny ones, all begging you to take them home for Halloween. Then there are the edible squashes: the pumpkins, the acorns, the butternuts and the kabochas, each unique, each delicious.
The other day, a handsome acorn squash came home with me. I wanted to try something really special, so I chopped him up and put him into a curry with some belly-warming ginger, some creamy coconut, and some sweet tomatoes. But first, I roasted him.
Okay, pay attention, I am still talking about a vegetable. So you might ask, Vaishali, why do I have to roast the squash when I can just add it to the pan and it’ll cook up easily anyway. Well, here’s the reason for that:
When you roast a squash, the flavor really intensifies and the squash gets all caramelly and even more delicious, if that’s possible. And when you add this goodness to the creamy coconut sauce, it takes on a life of its own, resulting in a dish you will want to eat happily ever after.
It’s not going to last that long, though. In fact, I am willing to bet it will be all gone in minutes. In my home, it did.
Here’s the recipe.
Curried Acorn Squash
Ingredients
- 1 acorn squash, peeled and deseeded. Cut the flesh into 3/4-inch cubes
- 1 cup coconut milk or 1/2 cup grated coconut
- 1 tsp cumin seeds
- 2 dry red chillies
- 2 tsp grated ginger
- 1 tsp coconut oil
- 1 medium onion
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric
- 2 tomatoes
- Salt to taste
- 1 tbsp brown sugar or raw cane sugar
- 1/2 cup chopped coriander for garnish
Instructions
- Toss the acorn squash cubes with some salt and pepper. Spray them with oil, toss to coat, and spread in a single layer on a baking sheet. Bake in a preheated 350-degree oven 30-40 minutes or until the squash is tender. Set aside.
- Add the coconut milk, cumin seeds, red chillies and ginger to a blender. Blend into a smooth paste. If using grated coconut, add some water to make the paste.
- Heat the coconut oil, add the onions, and saute until the edges start to just brown.
- Add the turmeric, cumin powder and coriander powder. Stir to coat the onion with the spices.
- Add the coconut paste and cook, stirring frequently, until a lot of the moisture has evaporated. You need to do this to ensure all of the spices are cooked.
- Add the acorn squash cubes and the tomatoes. Stir to mix. Add some water if the curry is too dry.
- Bring to a boil, lower the heat to a simmer, and cook, covered, for 5 minutes.
- Add the sugar and mix well. Add the chopped coriander and serve hot with rice or rotis.
Nutrition
Try my Butternut Squash Farinata, or my Butternut Squash Soup.
geetha says
October 4, 2014 atLovely recipe! Can we do the same with any other type of squash?Thank you.
Vaishali Honawar says
October 6, 2014 atHi Geetha, you can try this with any squash, including butternut or pumpkin. Cheers!
Carson says
January 7, 2015 atCurry me crazy… Lola
narf77 says
October 4, 2014 atThis 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
October 6, 2014 atHi Narf77, hope you will try it! 🙂 You are right about the pumpkins drying out when roasted and holding together better– thanks for that insight.
Chessie says
October 4, 2014 atYou 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
October 6, 2014 atThanks, Catherine. I think sweet potatoes will work handsomely in this recipe :). Hope you try!
Jennifer says
October 6, 2014 atLooks and sounds amazing! Wonderful photo, too! Always nice while finding another vegan blog while blog hoppin’! Thanks so much!
Vaishali Honawar says
October 6, 2014 atHi Jennifer, welcome to the blog, and thanks for your kind words!
Mandy Wolovich says
October 10, 2014 atI 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
January 9, 2015 atHi Mandy, so happy you tried it. Thanks for letting me know! 🙂
abbeygirl0512 says
June 25, 2015 atCoconut milk from a can or from the carton
Vaishali Honawar says
June 25, 2015 atFrom the can.
Leslie Grabowski says
November 3, 2015 atI 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
November 9, 2015 atLeslie, that’s a great idea. I think tofu would be great with this sauce!
Kim says
November 17, 2015 atThanks 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
November 17, 2015 atYes, it’s even better the next day!
Kim says
November 17, 2015 atPerfect! Thank you 🙂
Anonymous says
September 15, 2018 atDelicious! 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!