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Acorn Squash Curry

Make the most of seasonal squash and transform it into a flavorful curry. Serve with rice or flatbread.

Serves 4
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
333 calories per serving


> 1 (1 lb) acorn squash
> 1 red bell pepper
> 2 tbsp olive oil
> 3/4 cup diced medium onion
> 1 tsp minced garlic
> 2 tbsp red curry paste
> 1 cup low-sodium vegetable broth
> 1 (14 oz) can coconut milk
> 1 tbsp soy sauce
> 2 tbsp lime juice


Peel the squash and cut into 1-inch pieces. Slice the bell pepper into thin strips.
Heat oil in a heavy-duty pot over medium heat. Add the onion and cook until soft, about 2 min. Stir in the garlic and curry paste; mix together until combined. Stir in the vegetable broth, coconut milk, and soy sauce. Bring to a simmer and add the squash and bell pepper.
Simmer for 15 min. or until squash is tender. Stir in lime juice and season with salt and pepper. Divide among 4 bowls.


Serve over Nature’s Promise Free from Rice.

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