Acorn Squash Curry with Crispy Chickpeas

Name: Acorn Squash Curry with Crispy Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 medium acorn squash (washed, leave the skin on*); drizzle olive oil (optional*); 1 tsp cinnamon; pinch of salt and pepper; 1 15 oz can chickpeas (drained, rinsed, and patted dry); drizzle olive oil (optional); 1 tsp curry powder; pinch salt and pepper; 1 tbsp olive oil; 1 medium yellow or white onion (diced); 2 cloves fresh garlic (minced, ); 1 inch fresh ginger (minced, or 1 tbsp ginger paste ); 1 medium red pepper (diced); 1 tbsp curry powder; 1 tsp cumin; 1/2 tsp salt; pinch black pepper; 2 cups vegetable broth; 1 1/2 cups full-fat coconut milk ((shake or stir can before) ); 2 cups chopped kale (stems & ribs removed); squeeze of lime (for topping); roasted pumpkin seeds (for topping); fresh cilantro (chopped) (for topping ); basmati rice or naan (for serving )

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Cozy up with this flavorful acorn squash curry that combines sweet & nutty roasted acorn squash with a creamy curry broth and crispy chickpeas. Serve it with some warm rice and naan for a comforting meal that will warm your soul!

a bowl of acorn squash curry surrounded by rice and naan.

What you’ll love about this recipe:

Easy – This fall meal is an easy recipe you can even prep ahead of time (makes for great leftovers!)
Flavorful – Creamy curry with coconut milk, savory and sweet acorn squash, and crispy chickpeas. This is one of my favorite ways to make curry!
Healthy– This is a healthier recipe packed with different vegetables and plant-based protein. Acorn squash is high in vitamin C!
Vegan, dairy-free, & gluten-free

If you’re looking for a cozy autumn meal, then this acorn squash curry is made for you! This is the perfect dinner to enjoy on a chilly fall day with a piece of naan and rice.

If you want more cozy meals, I highly recommend my Sweet Potato Red Lentil Curry, Miso Dumpling Soup, Creamy Tomato Gnocchi Soup, Vegan Chickpea Tikka Masala or this flavorful Thai Pumpkin Curry!

🍛Ingredients

Ingredient notes:

Acorn squash: You need one medium sized acorn squash for this recipe. Make sure to wash your squash before cutting into it.
Chickpeas: You need one can of chickpeas for this recipe. Make sure to rinse and dry properly so they get nice and crispy! The crispy chickpeas are the best part of the recipe (in my opinion). Have extra chickpeas on hand? Try out my Sesame Ginger Chickpeas!
Coconut milk: You need cup of full-fat coconut milk for this recipe but could also use lite for a lower fat/calorie option. I recommend giving it a good stir or shake before using.
Kale: I used a curly kale for this recipe. Make sure to wash thoroughly and cut off the stems/ribs. Chop into bite sized pieces so its easier to eat in this recipe. (Try out this Crunchy Kale Caesar Wrap or Potato Leek Kale Soup for other amazing kale recipes!)
Curry powder: This is the main spice used in this recipe. Did you know most curry powders contain turmeric, coriander, cumin, fenugreek, chili peppers, cardamom, cloves, cinnamon, mustard seeds, ginger, black pepper, nutmeg? That’s a lot of spices and it will save us lots of time!

See recipe card for full ingredient list and quantities.

📝Step-by-Step Instructions

Step 1: Preheat oven to 400 F. Wash the squash well and dry with a towel. With a sharp knife, trim the top and bottom off.

Step 2: Cut the acorn squash down the center into halves. Use a spoon to remove the inner seeds.

Step 3: Lay the squash halves down on its flat side and cut into ~ 1 inch thick slices.In a large bowl add squash pieces. Drizzle a touch of olive oil on top (optional). Toss with cinnamon and a pinch of salt and pepper. Use your hands to gently toss the squash pieces.

Step 4: Place the squash pieces in a single layer on a baking sheet on one side (I recommend parchment paper). Using the same large bowl as the squash, add the chickpeas with the oil (optional), curry powder, and a pinch of salt and pepper. Toss to coat.

Step 5: Lay them out on the other side of the baking sheet evenly. Roast for 15 minutes, then flip the squash pieces and give the chickpeas a stir. Cook for another ~10 minutes until squash is fork tender and chickpeas are crispy and golden brown. *While its cooking, start to prepare the curry.

Step 6: In a large pot, heat a drizzle of olive oil (or coconut oil) over medium heat. Sauté onion for about 3-4 minutes until translucent. Add the minced garlic, ginger, and diced red pepper and sauté for an additional ~2 minutes until fragrant. Stir in spices until evening coated over the red pepper and onion. Sauté the spices for about 1-2 minutes to toast them slightly.

Step 7: Add in the vegetable broth. Bring it to a simmer, then add your chopped kale. Cook it down for 3-4 minutes until they are wilted and incorporated into the curry. Pour in your coconut milk and give it a good stir.

Step 8: Serve the curry over rice or grains and top with your acorn squash, crispy chickpeas, roasted pumpkin seeds, squeeze of lime juice, herbs, or whatever you’d like. I love this with some toasted naan bread too!

▶︎Serve this curry with another flavorful side dish like this Autumn Harvest Grain Salad (Trader Joe’s Recipe)!

❓Recipe FAQs

Can you cook acorn squash with the skin on?

Yes, you can roasted an acorn squash with the skin still on it. The skin is actually completely edible. After you roasted your squash slices, you can easily peel the skin off.

How long does it take to cook acorn squash?

This can depend on the size of your squash and how you prepare it. If you slice your acorn squash into ~1 inch wide pieces, it will take ~20-30 minutes at 400 F. To check if its done, insert a fork or knife into the thickest part of a slice. It should go in easily and the flesh should be tender.

What goes well with this acorn squash curry?

You can pair this curry with a grain such as basmati or brown rice along with bread (like naan). For a lower carb option, you can use cauliflower rice. For other delicious flavor additions, sprinkle with some fresh cilantro and a squeeze of lime.

How do I store leftovers?

Store the leftover acorn squash curry in an airtight container in the fridge for up to 4 days.

▶︎Want another delicious squash recipe? Try out these Garlic Herb Butternut Squash fries that taste amazing with an aioli! This Mexican Stuffed Squash is flavorful and fun to make with spaghetti squash. Creamy Butternut Squash Curry is a cozy winter dish you will love.

Pro Tips

If you acorn squash is hard to cut, consider softening it in the microwave. Poke a few holes in it with a small knife or fork. Microwave for 1-2 minutes. This should soften the squash slightly making it easier to cut.
If your chickpeas aren’t crispy after 25 minutes, but your squash is cooked, remove the squash from the baking sheet and cook the chickpeas for an extra 5 + minutes until they are crispy to your liking!
Acorn squash curry often tastes even better the next day as the flavors meld. So, don’t hesitate to make extra for leftovers.
You can add in other veggies to this recipe such as mushrooms, baby spinach, zucchini, eggplant, cauliflower, and more!

⇨ Other Delicious Recipes ⇦

▶︎Love curry? Try out this easy Trader Joe’s Thai Yellow Tofu Curry that’s ready in 25 minutes!

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