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+ servings
acorn squash curry
Print Recipe
5 from 1 vote

Acorn Squash Curry

In this traditional Pakistani acorn squash curry, seasonal acorn squash is cooked in an aromatic blend of garlic, spices and tomatoes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: Indian, Pakistani
Diet: Vegetarian
Keyword: Acorn Squash Curry, Acorn Squash Sabzi, Air Fryer Recipe, easy recipes, Indian Sabzi, Pakistani Curry
Servings: 4 servings
Calories: 197kcal

Equipment

  • Large Bowl
  • Air Fryer or Oven
  • baking sheet
  • Aluminum Foil
  • Large Saucepan or Pot

Ingredients

  • 1 acorn squash
  • 4 tbsp cooking oil
  • 2 tsp garlic paste
  • 1 tsp fenugreek seeds (SEE NOTES)
  • 1 tsp white cumin seeds (SEE NOTES)
  • 1 tsp black mustard seeds (SEE NOTES)
  • 2 tomatoes
  • 1 cup water
  • 1 tsp red chili powder
  • 1 tsp salt
  • ¼ tsp turmeric powder
  • 1 tsp amchur powder (SEE NOTES)
  • ½ cup cilantro

Instructions

  • Peel the squash, deseed it and cut it into small cubes.
  • Massage it with 1 tablespoon of oil and air fry it for 15 minutes at 350°(SEE NOTES)
  • Heat the remaining 3 tablespoons of oil in the saucepan or 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 (SEE NOTES)
  • Add the amchur powder, stir, add the cilantro and serve.

Notes

Fenugreek Seeds - It's best to use fenugreek seeds, but if you can't source them or they're not available you can use fenugreek leaves (methi) instead.
Cumin Seeds - These are usually easy to source but in the event that you can't, substitute with some cumin powder instead.
Black Mustard Seeds - If you can't source these feel free to omit them from the recipe but I highly recommend using them. They pair exceptionally well with the acorn squash.
The Tempering Spices - Although I've given substitutions above, I would strongly advise adding at least 2 out of the 3 spices as is in the seed form if you can source them. Flavor wise there really is no comparison for the real thing and swapping them all out will change the taste of the curry a lot.
Amchur Powder - This dried mango powder adds a nice tang to the recipe. It's best to add it right at the end to preserve it's full flavor. If you don't have any just add the juice of ½ a lime instead.
Cooking The Squash - Preheat the air fryer for 5 minutes before cooking the squash. The time and temperature above are ideal for my air fryer but may vary slightly depending on the brand you have. If you don't have an air fryer, bake the squash in a preheated oven at 450 degrees for 30 minutes instead.
Cooking The Curry - The purpose of adding the squash to the liquid is to infuse it with the flavor of the spices. Stirring the squash too much makes it mushy so it's best to let it simmer gently in the spices and give just one final stir once the liquid is almost dry. 

Nutrition

Serving: 1g | Calories: 197kcal | Carbohydrates: 17g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 602mg | Potassium: 575mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1198IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 2mg