Coconut Acorn Squash Curry
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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.
Recipe FAQs
Can I roast the squash seeds?
Yes! Here is a recipe for roasted pumpkin seeds that you can follow with the squash seeds – you can then use them as a topping on the curry or save them for later. Simply remove them from the membrane, toss them with a little oil and sea salt, and roast in your oven at 350 degrees Fahrenheit for about 15-20 minutes.
How do I store leftovers?
Keep leftovers in an air-tight container and store them in the fridge for 3-4 days. Bring to a gentle simmer to reheat – be careful not to boil the curry as it will reduce and thicken.
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!)
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I’ve made this recipe twice and have really loved it both times! I haven’t had tamarind either time so I just use a little lemon or lime at the end and a bit of jaggery for a little sweetness. I had no idea acorn squash were so delicious! Love the skin, I’ve found it gets soft in as little as 20 minutes. All in all excellent recipe so stoked to have it in my repertoire.
I’m so happy to hear you’ve made it more than once and loved it! Your tamarind swap with citrus and jaggery sounds like a perfect balance—great thinking! And yes, acorn squash is such a hidden gem, especially with that tender, edible skin. I’m thrilled it’s earned a spot in your recipe rotation! 😊🎉
I was excited to see this recipe as I had just purchase an acorn squash and was looking for a new way to prepare it. Then I saw that the squash must be cut into cubes.
Acorn squash is very hard, so hard that I have given up even cutting it in half and instead I just bake it whole, scraping out the seeds once it is done. So when I saw the many multiple cuts required for this recipe I just gave up considering doing this recipe.
I’d love a tasty and unusual recipe for cooked acorn squash pulp, something like a curry. I’d bet this recipe is very delicious but making all those cuts would destroy my wrists.
If you find it tricky to cut acorn squash, you can substitute pre-cut cubes of butternut squash. Hope that helps!
Sooo yummy! What a cool way to use acorn squash and the seeds. The self-made ones complete the dish perfectly. Next time, I think I am going to add mushrooms and maybe chickpeas. What other veggie do you think might complement the squash well?
Tasty easy peasy Sunday Fall lunch! Enjoyed producing this fine soup. My additions were a slight increase in the amount of spices except for salt…which I used a salt replacement. My choice of squash was blue vintage Hubbard. Used the meaty pulp as well as exterior skin. I had in my freezer my homemade coconut milk and veggie broth on hand—both were a delicious enhancement! This recipe will grace our table again! Thank you for sharing the recipe.
Thanks for sharing this recipe! I tried this at Takoi in Detroit and keep craving it. They add sweet potatoes and sultana raisins with Thai basil. So good. Can I use green curry paste?
Oh I like the idea of adding raisins! Green curry paste will change the color, but it will still be delicious.
My new favorite recipe! I don’t cook a lot so I found this a little intimidating but it turned out perfectly. I’ll be making it again for sure. Do you know if I can feeeze it?
I’m so happy to hear that the recipe was a hit! And yes, it freezes beautifully!
Smells amazing, but should have trusted my instincts when I thought, “There’s no way an acorn squash skin will soften enough to eat”. Instead I had to eat around chunks of bark. I think it would be excellent with something like delicata squash though.
I always eat the skin of acorn squash. It is more firm than the soft insides, but I love the contrast. If it’s not for you, you can always peel the squash before using it in this recipe. 🙂
Are the spices meant to be powdered or whole?
Powdered!
Delicious recipe, but annoying website. The page constantly reloads itself on my ipad and I have to keep scrolling back down to the recipe.
I’m sorry that was happening to you! I’ll check on that and do my best to fix it.
When do we add in the tamarind? I’m not seeing it in the directions.
I’m so sorry I missed that! I’ve updated the recipe. You add it at the same time you add the coconut milk. 🙂
Thanks for posting this, it helped me use acorn squash in curry. Too lazy, used paste and added broccoli and shallots. 🙂
You’re so welcome!
About the fennel… there’s the “root” fennel, the tops of the root (that look like dill) and then there’s fennel seed. Since the recipe calls for only a teaspoon, can I assume it requires the seed?
Can’t wait to try this in the fall!
Thanks!
Yes! That is what I meant. Fennel seeds. Ground if you have them. 🙂
Any substitutions for the tamarind pulp?
Tamarind is a tart tasting. I bet a squeeze of lime at the end would do the trick. 🙂
Love you new food blog Kristen! Will try out some of the recipes !
Hey Andy,
Thanks so much! Hope you’re doing great down in sunny Costa Rica!!
I will definetely try that one. Thanks for a detailed explanation =)
Awesome! No prob at all 🙂