You might also like these recipes for butternut squash curry, pumpkin curry and vegan butternut squash gratin. Here’s the perfect recipe to get you warmed up for the winter: my gingery Curried Acorn Squash. I love going into the market these days and meeting up with all shapes and sizes of winter squashes. There are the warty ones and the bumpy ones and the lopsided ones and the teeny ones, all begging you to take them home for Halloween. Then there are the edible squashes: the pumpkins, the acorns, the butternuts and the kabochas, each unique, each delicious. The other day, a handsome acorn squash came home with me. I wanted to try something really special, so I chopped him up and put him into a curry with some belly-warming ginger, some creamy coconut, and some sweet tomatoes. But first, I roasted him. Okay, pay attention, I am still talking about a vegetable. So you might ask, Vaishali, why do I have to roast the squash when I can just add it to the pan and it’ll cook up easily anyway. Well, here’s the reason for that: Check to get new recipe updates by email.
When you roast a squash, the flavor really intensifies and the squash gets all caramelly and even more delicious, if that’s possible. And when you add this goodness to the creamy coconut sauce, it takes on a life of its own, resulting in a dish you will want to eat happily ever after. It’s not going to last that long, though. In fact, I am willing to bet it will be all gone in minutes. In my home, it did. Here’s the recipe.
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