Curried Acorn Squash
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.
Servings: 6 servings
Calories: 157kcal
Equipment
- Baking sheet or baking pan
- Wide saucepan or saute pan or skillet with lid
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
Calories: 157kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Potassium: 493mg | Fiber: 2g | Sugar: 4g | Vitamin A: 722IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 3mg