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Acorn Squash Curry

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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.

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

  1. 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.
  2. In a large pot, heat remaining oil over medium heat. Sauté onion until soft, about 5 minutes.
  3. Add garlic, ginger, curry powder, cumin, turmeric, and chili flakes (if using). Cook for 1–2 minutes until fragrant.
  4. Pour in coconut milk and broth. Stir and bring to a gentle simmer.
  5. Add roasted squash to the curry and simmer uncovered for 10–15 minutes to meld flavors.
  6. Stir in lime juice and adjust salt to taste.
  7. 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

Find it online: https://thefamilycooking.com/acorn-squash-curry/