Roasted Acorn Squash Curry

Roasted Acorn Squash Curry is a lightly sweet and spicy, rich and delicious dish. Aside from the tedious prep work for the squash, this recipe is pretty quick, easy, and worth the effort to dress up those fall ingredients.

Ingredients 

Serves: 4  Time: 45-50 minutes

Roasted Acorn Squash Curry

• 1 large acorn squash, peeled & cubed
• 1/2 yellow onion, diced 
• 1 large carrot, diced
• 2 garlic cloves, minced
• 1/2 inch fresh ginger, peeled & minced
• 1 cup vegetable broth
• 8 oz. tomato sauce 
• 1 heaping Tbs red curry paste
• 1/2 tsp black pepper 
• 2 tsp curry powder
• 1/4 tsp chili flakes (optional)
• 1 tsp garam masala
• 1 can chickpeas, drained & rinsed
• Rice for serving
• Optional garnish: minced cilantro, lime juice

Directions

1. Preheat the oven to 410 Fahrenheit
2. Prepare your acorn squash, then toss in a bowl with about 1 Tbs of olive oil
3. Spread the acorn squash evenly out onto a baking tray. Place in the oven and bake for 20-30 minutes or until soft and lightly roasted.
4. Meanwhile, prepare your other vegetables. 
5. Then, heat a skillet on medium-high heat. Once hot, add enough oil to evenly coat the pan.
6. Sauté the onion. Cook for 5-7 minutes.
7. Then, add the garlic and ginger. Cook for 2 minutes.
8. Add the carrots and cook for another 5 minutes before adding the tomato sauce, curry paste, and seasonings. 
9. Next, add the chickpeas and vegetable broth, and reduce heat to low. Simmer for 10-12 minutes.
10. Add in the cooked squash and simmer for another 5 minutes.

Nutrition Information

Nutrition Disclaimer

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