Why You’ll Love This Recipe
This curry is a beautiful balance of sweet, savory, and spicy. The tender, caramelized acorn squash absorbs the creamy coconut curry sauce perfectly, making every bite satisfying and delicious. It’s naturally vegan, gluten-free, and made with simple, wholesome ingredients. Plus, it’s a great make-ahead meal and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Acorn squash (halved, seeded, and cubed)
- Coconut oil or olive oil
- Onion (chopped)
- Garlic (minced)
- Fresh ginger (grated)
- Curry powder
- Ground cumin
- Ground turmeric
- Red chili flakes or fresh chili (optional, for heat)
- Coconut milk (full-fat for creaminess)
- Vegetable broth or water
- Salt
- Lime juice
- Fresh cilantro (for garnish)
- Cooked rice or naan (for serving)
Directions
- Preheat oven to 400°F (200°C). Toss cubed acorn squash with a bit of oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, or until tender and golden. Set aside.
- In a large pot or skillet, heat coconut oil over medium heat. Sauté onions until soft and translucent, about 5 minutes.
- Add garlic, ginger, curry powder, cumin, turmeric, and chili flakes. Cook for 1–2 minutes, stirring frequently, until fragrant.
- Pour in the coconut milk and vegetable broth. Stir well and bring to a simmer.
- Add the roasted acorn squash to the curry sauce. Simmer uncovered for 10–15 minutes to allow flavors to meld.
- Stir in lime juice and adjust seasoning with salt to taste.
- Serve hot over rice or with warm naan. Garnish with fresh cilantro.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Protein Boost: Add chickpeas, tofu, or lentils to make it more filling.
- Spicy Version: Add Thai red curry paste or chopped jalapeños for extra heat.
- Green Curry Style: Swap curry powder with green curry paste and add Thai basil.
- Other Squash: Use butternut, kabocha, or delicata squash if acorn is unavailable.
- Nutty Twist: Stir in a spoonful of peanut butter for a creamy, nutty depth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat or in the microwave until heated through.
This curry also freezes well. Freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat as needed.
FAQs
Do I have to peel the acorn squash?
No, the skin becomes tender when roasted and is edible. If preferred, you can peel it after roasting.
Can I make this curry ahead of time?
Yes, and the flavors improve over time. It’s great for meal prep or next-day meals.
Is this curry spicy?
It’s mildly spiced, but you can adjust the heat with chili flakes or fresh chilies.
Can I use light coconut milk?
Yes, but full-fat coconut milk gives the best creamy texture and richer flavor.
What can I serve this with?
Rice, quinoa, couscous, or warm naan bread all pair well with this curry.
Can I use frozen squash?
Yes, just thaw and roast or cook it directly in the curry. Roasting enhances flavor.
Can I add greens?
Yes, stir in spinach, kale, or Swiss chard during the last few minutes of cooking.
Is this recipe vegan?
Yes, it’s fully plant-based and naturally dairy-free.
Can I use curry paste instead of powder?
Yes, just sauté the paste with the aromatics and adjust quantity to taste.
How do I make it thicker?
Simmer uncovered longer, or mash a few pieces of squash directly into the sauce.
Conclusion
Acorn Squash Curry is a warm, nourishing dish that transforms seasonal ingredients into a flavorful, comforting meal. With its rich coconut curry sauce and tender roasted squash, this recipe is as delicious as it is simple to make. Whether you’re serving it for a cozy dinner or meal prepping for the week, this vibrant curry is sure to become a fall favorite.
PrintAcorn Squash Curry
Acorn Squash Curry is a cozy, plant-based dish featuring roasted acorn squash in a creamy coconut curry sauce with warming spices. It’s hearty, flavorful, and perfect for fall or winter meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Indian-Inspired
- Diet: Vegan
Ingredients
- 1 medium acorn squash, halved, seeded, and cubed
- 2 tbsp coconut oil or olive oil (divided)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp red chili flakes or 1 small fresh chili (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1/2 tsp salt (adjust to taste)
- 1 tbsp lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed acorn squash with 1 tbsp oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.
- In a large pot, heat remaining oil over medium heat. Sauté onion until soft, about 5 minutes.
- Add garlic, ginger, curry powder, cumin, turmeric, and chili flakes (if using). Cook for 1–2 minutes until fragrant.
- Pour in coconut milk and broth. Stir and bring to a gentle simmer.
- Add roasted squash to the curry and simmer uncovered for 10–15 minutes to meld flavors.
- Stir in lime juice and adjust salt to taste.
- Serve hot over rice or with naan. Garnish with chopped cilantro.
Notes
- Roasting the squash first brings out its natural sweetness.
- Adjust spice level by adding or omitting chili flakes or fresh chilies.
- Leftovers taste even better the next day!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 6g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
