A traditional Indian-Maharashtrian pumpkin curry made with a sweet and spicy peanut and fresh coconut broth gets elevated to a whole new level with the use of acorn squash in place of pumpkin. Be it roti or steaming basmati rice, this hot ‘n’ sweet curry is a great accompaniment!
Bhoplyachi Bhaji (pumpkin curry) is a childhood favorite of mine and I relish every bite of the curry, every single time I make it! Growing up in India, I only knew of one type of squash – the pumpkin, known as “Bhopla” in my mother tongue, Marathi or “Kaddu” in Hindi, which happens to be thenational vegetable of India. After moving to the US, I learned about theseveral other varieties that are available throughout the fall and winter months. I’ve been experimenting with various squash varieties and creating a range of dishes in my kitchen over the years. One such delicious experiment was this Indian Acorn Squash Curry, that I made by converting my mom’s recipe for Bhoplyachi Bhaji by substituting pumpkin with acorn squash.
The Acorn Squash
After becoming comfortable working with various types of squash, I decided to use one of them to modernize a traditional Maharashtrian pumpkin curry, a beloved dish from my childhood. This curry holds a special place in my heart, as my mom lovingly prepares it for me whenever I’m back home in Pune. In this updated version, I replaced the cubed pumpkin with sliced acorn squash. Like the original recipe, the acorn squash is gently simmered in a spicy and sweet curried broth until it becomes soft and tender. The sweetness of the broth comes from jaggery and freshly grated coconut, while hot Indian red chili powder and the classic ‘Maharashtrian Goda/Kala Masala‘ provide the spicy kick. Crushed roasted peanuts add a delightful crunch, and a garnish of cilantro not only enhances the flavor but also adds a beautiful green contrast.
Elevating the Humble Recipe
The acorn squash works wonderfully in the traditional curry, elevating the humble recipe to a whole new level. I love how beautiful and elegant the crescent-shaped rings of the acorn squash look in the rustic curry. Since the squash is cooked with the skin on, it has a slight bite to it, adding a new depth of flavor and texture to the dish. Whether served with roti or steaming basmati rice, this hot ‘n’ sweet curry makes a great accompaniment! I’ve linked a short video below that I put together for you that you can follow and easily whip up this signature concoction in your own kitchen
Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.