Growing up in New England, I stuck to basic roasted squash with butter and brown sugar. It’s what my grandmother made, and I never thought to try it any other way. Then my neighbor brought over this acorn squash curry during a cold snap last winter, and I couldn’t believe I’d been missing out all these years. The warm spices and creamy coconut milk turned that familiar fall vegetable into something completely different – in the best possible way. Now when I spot acorn squash at the market, curry is the first thing that comes to mind.
Ingredient Substitutions
Acorn squash can be replaced with butternut squash or pumpkin for similar texture and flavor. These alternatives offer comparable nutritional benefits and are widely available. Adjust cooking time slightly as needed, as butternut squash and pumpkin may cook faster than acorn squash.
Full-fat coconut milk can be substituted with light coconut milk or unsweetened almond milk for a lower-fat option. If using almond milk, add a tablespoon of cornstarch to maintain thickness. This swap reduces calories while preserving the creamy texture of the curry.
Kale can be replaced with spinach or Swiss chard for a different leafy green option. These substitutes cook faster than kale, so add them near the end of cooking. Both alternatives provide similar nutrients and are generally more readily available than kale in some areas.
| Preparation Time | 20-30 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1100
- Protein: 30-40 g
- Fat: 60-70 g
- Carbohydrates: 80-100 g
Ingredients
For the roasted vegetables:
- 1 tsp cinnamon (for a warm, sweet flavor)
- 1 tsp curry powder (Madras curry powder works well here)
- 1 can chickpeas (15 oz, rinsed and drained)
- 1/4 tsp salt
- 1 tbsp olive oil
- 1 tbsp olive oil (I use California Olive Ranch extra virgin)
- 1/4 tsp pepper
- 1 medium acorn squash (peeled, seeded, and cut into 1-inch cubes)
For the curry:
- 1 tbsp curry powder (adds foundational curry flavor)
- 2 cloves garlic (freshly minced for best flavor)
- 2 cups vegetable broth (low sodium preferred)
- 1 inch fresh ginger (grated or finely minced)
- 1/2 tsp salt
- 1 medium onion (finely diced for even cooking)
- 1 tsp ground cumin
- 2 cups chopped kale (tough stems removed)
- 1 tbsp olive oil
- 1/4 tsp black pepper
- 1 medium red bell pepper (cored and cut into 1/2-inch pieces)
- 1 1/2 cups full-fat coconut milk (gives a creamy, rich texture)
For the garnish and serving:
- 1 tbsp lime juice (freshly squeezed enhances flavors)
- 1/4 cup fresh cilantro (roughly chopped)
- 1 serving basmati rice or naan
- 2 tbsp roasted pumpkin seeds
Step 1: Prepare the Squash
Begin by preheating your oven to 400°F.
Wash the squash thoroughly and dry it with a towel.
Using a sharp knife, trim off the top and bottom of the squash, then cut it down the center to create halves.
Scoop out the inner seeds with a spoon.
Lay the squash on its flat side and cut it into approximately 1-inch thick slices.
Step 2: Season and Roast the Squash and Chickpeas
In a large bowl, add the sliced squash pieces.
Optionally, drizzle them with a touch of olive oil.
Toss with cinnamon and a pinch of salt and pepper, using your hands to gently coat the squash.
Arrange the squash slices in a single layer on one side of a baking sheet lined with parchment paper for easier cleanup.
In the same large bowl, add the chickpeas along with a bit of oil (optional), curry powder, and a pinch of salt and pepper.
Toss to coat evenly, then spread them out on the other side of the baking sheet.
Roast in the oven for 15 minutes, then flip the squash pieces and stir the chickpeas.
Continue roasting for an additional 10 minutes or until the squash is fork-tender and the chickpeas are crispy.
Step 3: Prepare the Curry Base
While the squash and chickpeas are roasting, start preparing the curry.
Heat a drizzle of olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic, ginger, and diced red pepper, and sauté for an additional 2 minutes until fragrant.
Step 4: Build the Curry
Stir in your spices, ensuring they evenly coat the red pepper and onion.
Sauté the spices for about 1-2 minutes to lightly toast and release their flavors.
Pour in the vegetable broth and bring it to a simmer.
Once simmering, add your chopped kale and cook down for 3-4 minutes until wilted and incorporated into the curry.
Finally, add the coconut milk and stir well to combine.
Step 5: Serve and Enjoy
Serve the prepared curry over a bed of rice or your choice of grains.
Top with the roasted acorn squash and crispy chickpeas.
For added texture and flavor, garnish with roasted pumpkin seeds, a squeeze of lime, fresh herbs, or any additional toppings you desire.
Serve alongside toasted naan for a complete meal.
Enjoy your delicious, flavorful masterpiece!
