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This coconut acorn squash curry is a feel-good fall and winter dinner recipe that is so delicious. It reheats great so make extra for lunch!
Do you have a certain vegetable that you never know what to do with? Mine is squash. While I love their knobby skin and their bright autumn colors, they'll spend weeks sitting on my kitchen counter. They remind me of the seasonal table centerpiece of my youth; pretty but inedible.
Every year I do my best to work a few into my meals, this year has been no exception. So far I've eaten a Curried Pumpkin Soup, some Chickpea and Pumpkin Fritters, Chocolate and Pumpkin Cupcakes, and a Pecan Pumpkin Cake that I haven't yet, but plan to, share with you. Still, the squashes keep on coming. Last week, I received two delicata squash in my farmers market box; this week I was given an acorn squash. All three sit together on my kitchen counter, providing surprisingly little inspiration.
You may get the feeling that I don't like squash. On the contrary, I quite enjoy it. It's just that I have to work a little harder to feel enthusiastic about cooking it.
This recipe has long been a favorite of mine. It's a delicious bowl of warm you up to your core and the perfect cozy meal for these getting chilly nights.
It is a girlfriend of mine whom I must thank for originally sharing the recipe with me. Thanks, Sally! The coconut, squash, and tamarind all blend together to create a rich, thick curry. The chunks of ginger and spicy chilies worked their magic and warmed me in no time. Adjust the chillis according to your own tolerance. I like it hot.
Now for those two delicata squash sitting on my counter. If you have any ideas about what I should do with them, let me know!
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- 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 1/2 lbs. 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!)
- 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!)
Pair with steamed basmati rice or cauliflower rice
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.