Simple roasted acorn squash and chickpeas cooked in warm and comforting curry sauce and topped with fresh cilantro!
The temperatures just dropped here in Vancouver, BC, so it looks like we’ll be feasting on soups and curries for a while. No complaints here, since I love a warm bowl filled with deliciously spiced goodness!
If you’ve never cooked with acorn squash before, I gotcha. Scroll down to read a little bit about my first experience cooking with acorn squash, and some tips for roasting the squash.
Ingredients
Aromatics
In cooking, aromatics is a combination of spices, herbs and vegetables cooked in oil, and provides the base flavours for the dish.
- olive oil
- spices (curry powder, cumin, ginger powder and chilli)
- garlic
- onion
- tomato paste
Other ingredients
- Tomato sauce
- Vegetable broth
- Canned chickpeas
- Acorn squash roasted with olive oil
- Coconut cream
- Cilantro
Cooking with acorn squash
I was doubtful when I tried cooking with acorn squash for the first time, but it’s really just like cooking any other winter squash. In terms of the texture, I would say it’s more similar to zucchini than butternut squash. Read below for some facts on acorn squash!
Source: The Spruce Eats “Acorn Squash Facts, Selection and Storage”
Acorn squash is considered a winter squash since it’s harvested in early fall and through winter, but it is in the same family as summer squashes.
Like other squashes, acorn squash contain guts and seeds, which need to be removed prior to cooking.
Unlike butternut squash, the skin of acorn squash is more edible when cooked, but some still prefer to remove the skin. In this recipe, the decision for whether you peel the squash is up to you!
Acorn squash can be stored in a cool dry place for up to 1 month, but only for up to 2 weeks in the refrigerator.
FAQ
This curry dish can be as spicy as you like, depending on how much ground chilli you add! Sometimes the curry powder will provide a bit of spice as well.
Yes, you can substitute for 1/2 cup coconut milk, since coconut cream is creamier.
Absolutely!
Have a questions about this recipe? Leave a comment on this post or shoot me a DM on Instagram! I’d love to help you out. 🙂
More vegan dinner recipes
- Tofu Tomato Noodle Soup (popular on my blog!)
- Beefless Jackfruit Stew
- Vegan Butternut Squash Mac
Roasted Acorn Squash and Chickpea Curry
Ingredients
Aromatics
- 4 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup onion, diced
- 3 tsp curry powder
- 3 tsp ground cumin
- ½ tsp chili powder
- ½ tsp ground ginger
- 2 tbsp tomato paste
Main ingredients
- 1 small acorn squash, gutted and cubed
- 1 cup canned chickpeas, drained and rinsed
Other
- 1 cup low sodium vegetable broth
- 1 cup unsalted tomato sauce
- ¼ cup coconut cream
- Cilantro for garnish, chopped
- Rice or naan to serve
Instructions
- Preheat the oven to 450ºF and line a baking tray with parchment paper. Spread the acorn squash cubes on the baking tray, drizzle on 1 tbsp of olive oil and bake for 30mins.4 tbsp olive oil, 1 small acorn squash
- Heat the remaining 3 tbsp of olive oil in a medium pot on med-high heat. Add the garlic and sauté until fragrant. Add the spices and tomato paste, and sauté for 30 seconds making sure the aromatics do not burn.4 tbsp olive oil, 2 cloves garlic, 3 tsp curry powder, 3 tsp ground cumin, ½ tsp chili powder, ½ tsp ground ginger, 2 tbsp tomato paste
- Add the onion and cook until translucent. Pour in the tomato sauce, vegetable broth, chickpeas and roasted acorn squash. Mix everything together, cover the pot with a lid and bring to a soft broil on high heat.½ cup onion, 1 cup canned chickpeas, 1 cup low sodium vegetable broth, 1 cup unsalted tomato sauce, 1 small acorn squash
- Once the curry is bubbling softly, reduce the heat to med-low and simmer for 4-5mins while stirring every once in a while.
- Turn off the stove and stir in the coconut cream. Top the curry with freshly chopped cilantro, and serve with rice and/or naan if desired.¼ cup coconut cream, Cilantro for garnish, Rice or naan to serve
Notes
- Omit the child powder for a less spicy curry.
- Peeling the acorn squash is optional, since the skin softens when roasted. See notes above for more information on cooking acorn squash!
This looks amazing Ling Ling! I definitely have to try this. Love the sound of acorn squash and chickpeas together!
Thank you so much Megan!! I look forward to hearing your thoughts on this dish 🙂
Pingback: Vegan Sweet Potato Gnocchi with Pesto • foodbylingling