Acorn Squash Curry

Ingredients: acorn curry

  • 1 acorn squash
  • 2 tablespoons vegetable oil
  • 3 carrots, peeled and cut into ½” chunks
  • 2 butterball potatoes, cut into 1/2” chunks
  • ½ onion, sliced
  • 1 (13.5 oz) can coconut milk
  • 1 cup water
  • 3 tablespoons curry powder
  • 3 tablespoons soy sauce
  • 1 tablespoon chili pepper flakes
  • 1 tablespoon turmeric
  • ¼ teaspoon salt
  • 1 tablespoon sugar


  • Preheat oven to 400°F.  Halve an acorn squash, scoop out the seeds, and set skin side up on a jelly roll pan coated with vegetable oil.  Bake for 30 minutes and let cool.  Peel, and cut into cubes.
  • In a large pot, place acorn squash, carrots, potatoes, onion, coconut milk, water, curry powder, soy sauce, chili pepper flakes, turmeric, sea salt (to taste), and sugar over medium heat.  Stir to combine. After about 20 minutes, turn heat to low.
  • Cook until potatoes are fork-tender.  Serve with brown or white rice.

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