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Indian Style Acorn Squash Curry

  • Author: Vasanti
  • Yield: Serves 2


A traditional Indian-Maharashtrian sweet and spicy pumpkin coconut curry made with acorn squash in place of pumpkin.


  • 1 medium acorn squash, washed, ends trimmed, seeds removed and cut into 1/2 inch thick slices
  • 2 tbsp neutral cooking oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1/4 tsp asafoetida
  • 1 cup water
  • 1/2 tsp regular Indian red chili powder or as needed
  • 1 tbsp ground jaggery
  • 23 tbsp coarsely ground roasted peanuts
  • 1–2 tsp Maharashtrian Kala/ Goda masala (homemade or store-bought)
  • salt, to taste
  • 1/4 cup grated coconut, fresh or frozen thawed, divided
  • 45 sprigs of fresh cilantro/coriander, chopped for garnishing


  • Heat oil in a deep sauté pan with lid (use some kind vessel with a lid). Add mustard and cumin seeds along with the turmeric powder and asafoetida.
  • When the seeds splutter, add the squash slices and give it a quick stir. Pour in the water.
  • Season with red chili powder, ground jaggery, ground roasted peanuts, goda/kala masala and salt . Add about half of the grated coconut, reserving the other half for garnishing later.
  • Stir to combine well and cook covered for 8-10 mins on medium heat, stirring once in a while, till the squash is well cooked.
  • Garnish with fresh cilantro and grated coconut. Serve hot with rotis or steamed basmati rice.

Keywords: Weeknight Cooking, Quick & Easy, Maharashtrian Recipes, Family Recipes, Healthy Recipes