Curried Acorn Squash
A delicious curried acorn squash recipe with coconut milk, tomatoes, ginger and spices. This makes a perfect side for dal and rice.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Curry
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 138kcal
- 1 acorn squash (peeled and deseeded. Cut the flesh into ¾-inch cubes)
- 1 cup coconut milk (or ½ cup grated coconut)
- 1 teaspoon cumin seeds
- 2 dry red chillies
- 2 teaspoon ginger (grated)
- 1 teaspoon coconut oil
- 1 medium onion
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon turmeric
- 2 tomatoes
- Salt to taste
- 1 tablespoon sugar
- ½ cup cilantro (chopped)
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 cilantro and serve hot with rice or rotis.
Calories: 138kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 493mg | Fiber: 2g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 3mg