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Curried Acorn Squash holycowvegan.net
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5 from 6 votes

Curried Acorn Squash

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Curry
Cuisine: Indian
Servings: 6 servings
Calories: 155kcal


  • 1 acorn squash, peeled and deseeded. Cut the flesh into ¾-inch cubes
  • 1 cup coconut milk or ½ 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
  • ½ tsp turmeric
  • 2 tomatoes
  • Salt to taste
  • 1 tbsp brown sugar or raw cane sugar
  • ½ cup chopped coriander for garnish


  • 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.


Calories: 155kcal | Protein: 2.2g | Fiber: 3.1g