Acorn Squash Curry Recipe
User Reviews
4.9
Acorn Squash Curry Recipe
Description
The Acorn Squash Curry Recipe uses tamarind pulp soaked to release its tangy flavors, mingled with avocado oil sautéed onions, ginger, and garlic. Ground spices like coriander, turmeric, cumin, fennel, and cayenne pepper are toasted briefly to enhance their aroma before adding the squash, coconut milk, and stock. Simmering until the squash softens allows the curry to develop a rich, thick texture with a balance of spice, creaminess, and a subtle tartness from tamarind. The skin of the acorn squash softens during cooking, so peeling is unnecessary.
This curry is practical for serving alongside rice or cauliflower rice to soak up the flavorful sauce. Garnishes such as cilantro, lime, chili pepper, and roasted pumpkin seeds add fresh, bright, and crunchy contrasts to the dish.
Depending on the tamarind’s seed content, soaking and seeding may vary, but removing seeds is recommended for a smooth curry. Roasting the squash seeds separately with oil and sea salt adds a textured garnish that utilizes the whole ingredient.
Ingredients
- 2 tablespoons tamarind pulp
- 1 tablespoon avocado oil
- 1 medium onion minced
- 2 inch ginger minced, piece
- 3 cloves garlic minced
- 2 teaspoons ground coriander
- 1 teaspoon Turmeric
- 1 teaspoon cumin
- 1 teaspoon fennel
- 1 teaspoon cayenne pepper
- 1 medium acorn squash about 2 ½ lb cubed (see notes)
- 14 ounce coconut milk canned
- 2 cups stock or water
- 1 teaspoon salt sea salt
- cilantro optional garnishes; bonus points if roasting acorn squash seeds
- lime
- Chili pepper
- cayenne pepper
- pumpkin 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)
- 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.
- 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.
- 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.
Notes
- Peeling the acorn squash is unnecessary since the skin softens upon cooking.
- Roast removed squash seeds tossed with oil and sea salt at 350°F for 15–20 minutes for a crunchy garnish.
- Tamarind pulp can vary in seed content; ensure all seeds are removed after soaking for a smooth curry texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 343kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 610mg | 25% |
| Potassium | 774mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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