This acorn squash curry is a feel-good fall and winter dinner. Creamy coconut, tender acorn squash, and tangy tamarind blend together harmoniously with zesty ginger and warming spices to create this satisfying, soul-warming dish.
Squash encapsulates the coziness of fall dinners. This recipe adds the velvety warmth of curry, resulting in a simple one-pot meal that warms you to your bones! It’s savory, with a hint of natural sweetness, lightly spiced, and then simmered down with the creaminess of coconut milk.
Key ingredients:
Gather these ingredients:
- Acorn squash: Adds a rich, nutty sweetness.
- Coconut milk: The creamy base of the curry.
- Tamarind pulp: Adds a tangy and slightly sweet flavor.
- Onion: Mince and sauté for a base to absorb the spices, ginger, and garlic.
- Aromatics: Fresh ginger and garlic add warmth and depth of flavor.
- Spices: Ground coriander, turmeric, cumin, fennel, and cayenne provide a well-balanced flavor profile.
How to make acorn squash curry
With these simple instructions, you’ll have this warming curried acorn squash recipe ready in a total time of under 30 minutes:
- Prepare the tamarind and onions: Start the recipe by loosening two tablespoons of tamarind pulp with a little hot water. When it’s soft, remove the seeds. You can start sauteing the onions while waiting for the pulp to loosen.
- Infuse with aromatics and spices : When the onions are soft, add in ginger and garlic and cook for one minute. Then, introduce the spices, toasting them for another minute.
- Simmer the curry: Pop in the acorn squash, coconut milk, stock or water, and the soaked tamarind with a teaspoon of sea salt. Stir it together and bring it to a boil, then reduce heat to a simmer until the squash softens, which should take around 20 minutes.
- Thicken and serve: Mash a little of the squash with a fork or wooden spoon to thicken the curry. Serve alongside rice with your desired toppings and savor the warm bowl of delicious curry!
What is tamarind pulp?
Tamarind is a fruit that originated in Madagascar and has since spread to other parts of the world. The pulp is found in the pods of the fruit and has a sweet and tangy flavor. Depending on which tamarind you buy, you will find some have lots of seeds and others have none at all. Many supermarkets carry it in the ethnic foods or spice sections. Otherwise, check Asian grocery stores or purchase it online .
If you’re in a pinch, a squeeze of lime juice can add some tang, but it has a distinctly different flavor.
Variations
Here are some suggestions to customize your curry:
- Dried fruits : A handful of raisins or dried apricots add natural sweetness.
- Additional vegetables: Bell peppers, zucchini, mushrooms, or spinach all blend in to this recipe.
- Spice blends: Adjust the spices as per your preferences, or experiment with other flavors – A touch of garam masala or curry powder add warmth.
- To skin, or not to skin: The skin of acorn squash becomes soft when cooked, so it is not necessary to peel the acorn squash prior to cooking. It becomes tender enough to be eaten and adds a different texture to the rest of the squash. If you don’t love the texture and taste and your personal preference is to omit it, simply peel before cooking.
- Winter squash: Although this recipe is delicious with acorn squash, you could try another, such as pumpkin or butternut squash. Just be aware that cooking times may vary depending on the density of the squash.
How to pick a ripe acorn squash
When kept at the correct temperature, acorn squash can last for weeks. To pick a good acorn squash, follow these tips:
- Firmness : Gently press down on the acorn squash to check that it is firm and free of soft spots. A mushy squash will be overripe.
- Color : Look for a dark green, deep orange, or a combination of the colors.
- Skin : Blemishes, cuts, or cracks are often signs of damage. Ensure the skin is matte rather than glossy, as a glossy sheen indicates it’s been treated with preservatives.
- Weight : Lift the squash to feel its weight. Heavier squash tend to have more flesh, while lighter squash may have more membrane.
What to serve with acorn squash curry
The classic side to curry is basmati rice , but warm ginger rice is also delicious.
Acorn Squash Curry Recipe
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Ingredients
- ▢ 2 tablespoons tamarind pulp
- ▢ 1 tablespoon avocado oil
- ▢ 1 medium onion (minced)
- ▢ 2 inch piece of ginger (minced)
- ▢ 3 cloves garlic (minced)
- ▢ 2 teaspoons ground coriander
- ▢ 1 teaspoon EACH: turmeric, cumin, fennel and cayenne
- ▢ 1 medium acorn squash (about 2 ½ lb cubed (see notes))
- ▢ 14 ounce can of coconut milk
- ▢ 2 cups stock or water
- ▢ 1 teaspoon sea salt
- ▢ Optional garnishes: cilantro, lime, chilis, a sprinkle of cayenne, pumpkin seeds (bonus points if you roast the acorn squash seeds!)
Instructions
- Place the tamarind pulp in a small bowl and pour in about a ¼ cup of hot tap water. Squish it around with your fingers to loosen the tamarind, then set it aside while you cook the onions. When it is soft, remove all of the seeds. (see notes) 2 tablespoons tamarind pulp
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 3-4 minutes. Add the ginger and garlic and cook for 1 minute. Add the coriander, turmeric, cumin, fennel, and cayenne and let them toast for 1 minute. 1 tablespoon avocado oil, 1 medium onion, 2 inch piece of ginger, 3 cloves garlic, 2 teaspoons ground coriander, 1 teaspoon EACH: turmeric, cumin, fennel and cayenne
- Add the acorn squash, coconut milk, stock or water, the soaked tamarind, and the sea salt to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer gently until the squash is soft, about 20 minutes. 1 medium acorn squash, 14 ounce can of coconut milk, 1 teaspoon sea salt, 2 cups stock or water
- Mash a little of the squash with a fork or wooden spoon to thicken the curry. Serve with rice or cauliflower rice and any or all of the toppings. Optional garnishes: cilantro, lime, chilis, a sprinkle of cayenne, pumpkin seeds (bonus points if you roast the acorn squash seeds!)
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Acorn Squash Curry Recipe
Ingredients
- 2 tablespoons tamarind pulp
- 1 tablespoon avocado oil
- 1 medium onion , minced
- 2 inch piece of ginger , minced
- 3 cloves garlic , minced
- 2 teaspoons ground coriander
- 1 teaspoon EACH: turmeric, cumin, fennel and cayenne
- 1 medium acorn squash , about 2 ½ lb cubed (see notes)
- 14 ounce can of coconut milk
- 2 cups stock or water
- 1 teaspoon sea salt
- Optional garnishes: cilantro, lime, chilis, a sprinkle of cayenne, pumpkin seeds (bonus points if you roast the acorn squash seeds!)
Instructions
- Place the tamarind pulp in a small bowl and pour in about a ¼ cup of hot tap water. Squish it around with your fingers to loosen the tamarind, then set it aside while you cook the onions. When it is soft, remove all of the seeds. (see notes) 2 tablespoons tamarind pulp
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 3-4 minutes. Add the ginger and garlic and cook for 1 minute. Add the coriander, turmeric, cumin, fennel, and cayenne and let them toast for 1 minute. 1 tablespoon avocado oil, 1 medium onion, 2 inch piece of ginger, 3 cloves garlic, 2 teaspoons ground coriander, 1 teaspoon EACH: turmeric, cumin, fennel and cayenne
- Add the acorn squash, coconut milk, stock or water, the soaked tamarind, and the sea salt to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer gently until the squash is soft, about 20 minutes. 1 medium acorn squash, 14 ounce can of coconut milk, 1 teaspoon sea salt, 2 cups stock or water
- Mash a little of the squash with a fork or wooden spoon to thicken the curry. Serve with rice or cauliflower rice and any or all of the toppings. Optional garnishes: cilantro, lime, chilis, a sprinkle of cayenne, pumpkin seeds (bonus points if you roast the acorn squash seeds!)
