Acorn Squash Curry

This fall, my CSA had a bountiful allotment of acorn squash from the farm. A surplus that left me looking for a variety of ways to prepare the squash without tiring of it. This recipe creates a great vegetarian curry with very little hassle. By using black-eyed peas and a can of coconut milk to amplify the creaminess of the squash, we develop a rich, complete dish. This recipe comes together in under an hour, which makes it straightforward for a weeknight meal while still having flavors that have melded and are full of flavor.

2-4 People

30 Minutes

45 Minutes

For the Curry

  • 1 Acorn squash

    2.5 pounds

  • 2 Tbsp Grapeseed oil
  • 1 Tbsp Garam masala
  • 1/2 tsp Fresh ground black pepper
  • 1 tsp Sea salt
  • 2 Tbsp Coconut oil
  • 1 tsp Mustard seeds

    Black or brown seeds

  • 1 large Yellow onion

    1 pound, quartered and sliced

  • 2 Spicy pepper

    Chopped. Jalapeno or serrano are good choices

  • 3 Garlic cloves


  • 1 15oz can Black eyed peas

    rinsed and drained. Or 1 13oz frozen bag

  • 3 Fresh Tomatoes

    About 1 pound. Large diced

  • 1/2 tsp Tumeric
  • 1 15oz can Coconut milk
  • To taste Cilantro

    Optional garnish

  • 3/4 cup dry Basmati rice

    Adjust as necessary


  1. Preheat oven to 400°F and prepare the squash by slicing it in half, scooping out the seeds and membrane and dicing into 3/4 inch quarter moons. In a large bowl, combine squash, canola oil, garam masala, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat the squash in the spices and arrange in a single layer on on an aluminum foil lined baking sheet. Roast until tender, about 30 minutes.
  2. While the squash is roasting, heat coconut oil in a large stock pot. Add the mustard seeds, stirring while they sizzle and foam. After 1-2 minutes add the onion and hot pepper. Cook, stirring, until onion is soft and golden, about 10-12 minutes. While waiting for the onion to cook, prepare the basmati rice per the instructions on the package.
  3. After the onions have softened, add the garlic and cook until fragrant, 2 to 3 minutes. Stir in the black eyed peas and tomatoes. Cook until tomatoes have broken down a bit around the edges and are softening, about 3 minutes.
  4. Stir in the turmeric and coconut milk, and season with salt and pepper. Add roasted squash and fold into the dish.
  5. Cover and let simmer 5 minutes before serving.