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Acorn Squash Curry

Acorn Squash Curry

Nosheen Babar
Traditional Pakistani acorn squash curry recipe. Seasonal acorn squash cooked in an aromatic blend of spices and tomatoes.
5 from 1 vote
Print Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 157 kcal


  • 1 whole acorn squash
  • 4 tbsp cooking oil
  • 2 tsp minced garlic
  • 1 tsp fenugreek seeds
  • 1 tsp white cumin seeds
  • 1 tsp mustard seeds
  • 2 whole tomatoes
  • 1 cup water
  • 1 tsp red chili powder
  • 1 tsp salt
  • ¼ tsp turmeric powder
  • 1 tsp amchur powder
  • ½ cup cilantro


  • Peel the squash, deseed and cut into small cubes
  • Massage with 1 tablespoon of oil and air fry for 15 minutes at 350°(Read notes for more info)
  • Heat the remaining 3 tablespoons of oil in a cooking pot and saute the garlic, fenugreek, cumin and mustard seeds for about 1 minute.
  • Add the diced tomatoes, red chili powder, salt and turmeric and saute for 30 seconds.
  • Add the 1 cup of water, cover and cook on medium for 10 minutes to cook the tomatoes.
  • Uncover and add the cooked squash and cook till liquid is dry (Read notes for more info)
  • Stir at the end to mix and add the amchur powder and cilantro and serve


Serving: 1gCalories: 157kcalCarbohydrates: 6gProtein: 1gFat: 15gSaturated Fat: 1gTrans Fat: 1gSodium: 600mgPotassium: 262mgFiber: 2gSugar: 3gVitamin A: 1049IUVitamin C: 13mgCalcium: 23mgIron: 1mg
Keyword Acorn Squash Curry, Acorn Squash Sabzi, Indian Recipe, Pakistani Curry, Spicy Curry
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