Acorn Squash Curry with Lentils & Roasted Chickpeas
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This Acorn Squash Curry with Lentils & Roasted Chickpeas is comfort in a bowl. The roasted squash is divine and the curry is perfectly spicy.
This curry is the perfect comforting dinner for a cold night at home. The curry is savory, slightly spicy and cooked down with red lentils. The acorn squash and chickpeas are seasoned, then roasted until tender. And everything is served up with hot rice and a generous sprinkle of cilantro. This is beyond delicious.
How to make the roasted squash
Don’t be intimidated by squash. I know they seem tricky to work with – their tough skin, and seedy insides. But just be sure to use a sharp knife and you’ll be just fine. AND the best part about this recipe is we’re using acorn squash. Which means there is no need to skin the squash. Once roasted, the skin is totally tender and edible.
Once you have the squash de-seeded and chopped, add it to a bowl with some seasonings & olive oil and toss until coated. Transfer to a baking sheet along with some seasoned chickpeas and roast for 30 minutes. The squash is tender & slightly browned and the chickpeas are crispy.
How to make the curry
The curry is packed with flavor and only takes a few ingredients to get there. Start out by cooking some garlic, ginger and shallots in olive oil & red curry paste. Let everything get super fragrant and slightly tender.
Add in the lentils, broth, soy sauce, rice vinegar and peanut butter. Bring everything to a boil and simmer until the lentils are cooked through. Lastly, add coconut milk, lime juice and a few handfuls of spinach. Let everything cook down for a few more minutes and try not to dig in before it’s done.
How to serve the acorn squash curry
Serve the curry over hot rice and top with the roasted squash, chickpeas and PLENTY of cilantro (unless you hate it, of course).
This dish is rich, filled with veggies and packs the perfect amount of heat. This makes great leftovers too – just reheat and dig in.
Need more recipes? Check these out:
Acorn Squash Curry with Lentils & Roasted Chickpeas
Ingredients
FOR THE ACORN SQUASH
- 1 acorn squash washed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- salt & pepper
FOR THE CHICKPEAS
- 1 15-ounce can chickpeas drained & rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- salt & pepper
FOR THE CURRY
- 2 tablespoons olive oil
- 3 cloves garlic diced
- 1 inch fresh ginger peeled and diced
- 2 shallots thinly sliced
- 2-4 tablespoons red curry paste
- 3/4 cup red lentils dry
- 3-4 cups low sodium vegetable broth
- 1 tablespoon low sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons unsalted peanut butter
- 1 15-ounce can coconut milk
- 1 lime juiced
- 3 large handfuls spinach roughly chopped
- 1 bunch cilantro chopped, separated
- cooked rice for serving
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Slice the acorn squash in half* and scoop out the seeds. Slice the squash into 1 inch slices, removing the stem and base. Place in a bowl and add the oil, paprika, garlic powder, turmeric and a pinch of pepper. Toss to combine. Place on one half of the baking sheet, being sure not to overlap the pieces.
- Add the chickpeas to the same bowl and add the olive oil, paprika, garlic powder and a pinch of pepper. Toss to combine. Spread out on the other half of the baking sheet. Place in the oven and bake for 20 minutes. Flip everything and cook for another 10-20 minutes or until the squash is tender.**
- Meanwhile, heat the oil in a pot over medium heat. Add the garlic, ginger and shallots. Cook down for about a minute and then add the red curry paste. Continue to cook for about 3 minutes, or until the shallots are tender.
- Add the lentils, 3 cups of broth, both soy sauces, rice vinegar and peanut butter. Bring to a boil, cover, lower heat and simmer for 20 minutes.
- Add the coconut milk, lime juice and spinach and simmer for 5 more minutes.***
- Turn off the heat and add 1/2 of the cilantro.
- Serve the curry over hot rice and top with the squash, chickpeas and more cilantro.
Video
Notes
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incredible 🤤
Yum!!!!! So good and easy
Thanks Danielle!
I got some picky eaters that would not eat the chunks of squash so I decided to blend it after it cooked with coconut milk and then added it to the lentil curry, made it more creamy. Turned out delish!
Really yummy and warming. My curry came out super runny, even though I only used 3 cups of vegetable broth. Maybe I’ll increase the lentils next time?
So glad you liked it – it might be the coconut milk you used also. I usually use full fat to give it a really creamy texture!
such a delicious curry! The acorn squash was easier to prep than i expected. More than 20 minutes prep time for sure but will be making again.
Took a bit of prep, but worth it! Even my toddler loved the rice, chickpeas and squash (though the curry had too much spice for the baby, but just right for us!). Thanks!
So delicious, so easy!!! The acorn squash alone was amazing!!
Hi Kelly – so glad you liked this! And yes, I could just eat a plate of the squash lol
Thanks for sharing your recipes! Do you think butternut squash would work instead of acorn squash?
Made this for dinner tonight and it got rave reviews from meatatarian hubby and vegan son. My prep time was not even close to 20 minutes. I even cut up squash and let it and the chickpeas marinate overnight. Delish nonetheless! Thanks for the recipe😊
Hi Chelly! So glad it was a hit with the whole family!