Acorn Squash Curry

This fall my CSA had a bountiful allotment of acorn squash that left me looking for a variety of ways to prepare the squash without tiring of it. This curry dish highlights the creaminess of the squash and is amplified by the addition of black eyed peas and an entire can of coconut milk. Fortunately this recipe comes together in under an hour which makes it simple to prepare on a weeknight with flavors that taste like they've been coming together all day.


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, halved. Thinly sliced

  • 2 Spicy pepper

    Chopped. Jalapeno or serrano are good choices

  • 3 Garlic cloves

    chopped

  • 1 15oz can Black eyed peas

    rinsed and drained

  • 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

Steps

  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 wedges. 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.