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5.0 from 3 votes

Acorn Squash Curry

In this traditional Pakistani acorn squash curry, seasonal acorn squash is cooked in an aromatic blend of garlic, spices and tomatoes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 197 kcal
Course: Side Dish , Main Course
Cuisine: Indian , Pakistani

Ingredients

  • 1 acorn squash
  • 4 tablespoon cooking oil
  • 2 teaspoon garlic paste
  • 1 teaspoon fenugreek seeds (SEE NOTES)
  • 1 teaspoon white cumin seeds (SEE NOTES)
  • 1 teaspoon black mustard seeds (SEE NOTES)
  • 2 tomatoes
  • 1 cup water
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • ¼ teaspoon turmeric powder
  • 1 teaspoon amchur powder (SEE NOTES)
  • ½ cup cilantro

Instructions

    Cup of Yum
  1. Peel the squash, deseed it and cut it into small cubes.
  2. Massage it with 1 tablespoon of oil and air fry it for 15 minutes at 350°(SEE NOTES)
  3. Heat the remaining 3 tablespoons of oil in the saucepan or cooking pot and saute the garlic, fenugreek, cumin and mustard seeds for about 1 minute.
  4. Add the diced tomatoes, red chili powder, salt and turmeric and saute for 30 seconds.
  5. Add the 1 cup of water, cover and cook on medium for 10 minutes to cook the tomatoes.
  6. Uncover and add the cooked squash and cook till liquid is dry (SEE NOTES)
  7. Add the amchur powder, stir, add the cilantro and serve.

Notes

  • Fenugreek Seeds - It's best to use fenugreek seeds, but if you can't source them or they're not available you can use fenugreek leaves (methi) instead.
  • Cumin Seeds - These are usually easy to source but in the event that you can't, substitute with some cumin powder instead.
  • Black Mustard Seeds - If you can't source these feel free to omit them from the recipe but I highly recommend using them. They pair exceptionally well with the acorn squash.
  • The Tempering Spices - Although I've given substitutions above, I would strongly advise adding at least 2 out of the 3 spices as is in the seed form if you can source them. Flavor wise there really is no comparison for the real thing and swapping them all out will change the taste of the curry a lot.
  • Amchur Powder - This dried mango powder adds a nice tang to the recipe. It's best to add it right at the end to preserve it's full flavor. If you don't have any just add the juice of ½ a lime instead.
  • Cooking The Squash - Preheat the air fryer for 5 minutes before cooking the squash. The time and temperature above are ideal for my air fryer but may vary slightly depending on the brand you have. If you don't have an air fryer, bake the squash in a preheated oven at 450 degrees for 30 minutes instead.
  • Cooking The Curry - The purpose of adding the squash to the liquid is to infuse it with the flavor of the spices. Stirring the squash too much makes it mushy so it's best to let it simmer gently in the spices and give just one final stir once the liquid is almost dry. 

Nutrition Information

Serving 1g Calories 197kcal (10%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.1g Sodium 602mg (25%) Potassium 575mg (16%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 1198IU (24%) Vitamin C 22mg (24%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 197

% Daily Value*

Serving 1g
Calories 197kcal 10%
Carbohydrates 17g 6%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 9g 45%
Trans Fat 0.1g 5%
Sodium 602mg 25%
Potassium 575mg 12%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 1198IU 24%
Vitamin C 22mg 24%
Calcium 60mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.