Are you like me and buy way too many butternut squash in the fall? I always get carried away by the abundance of squash at the farm market, dreaming of how delicious they are and how many ways I’ll enjoy them: squash soup, roasted squash, stuffed squash, and the list goes on. How long it takes: 45 minutes Equipment you’ll need: large covered pan such as a Dutch oven Servings: 4 generous servings I just counted. You’ll actually find 14 butternut squash recipes on my site which gives you an idea of how much we love it, and the list continues to grow. When I found that I still had a couple of these hardy winter squash stored in our garage, my brain started ticking. Why not a vegetable curry featuring lovely butternut squash?
About This Butternut Squash Curry
Butternut squash is so versatile. Its bright orange flesh is creamy and sweet. It matches perfectly with a spicy coconut red curry sauce. With a generous amount of fresh ginger and garlic, and a big handful of spinach, this recipe really kicks it. Butternut squash is so good for you! It’s packed with vitamin A, fiber, and all kinds of antioxidants. Winter squash is a good source of minerals, too, including calcium and iron (Healthline). Why not ward off those winter bugs with a meal that boosts your immune system and tastes absolutely delicious as well? Squash curry is spicy and delicious. Eating well doesn’t have to be bland or boring at all. This vegetable curry will have your taste buds a-zinging! It’s not a complicated recipe. Although it takes a bit of chopping and measuring, this recipe is fairly easy. You can have it on the table in about 45 minutes and that includes fifteen minutes of simmering time (which is down time for you).
What You’ll Need
Butternut Squash: A hard-skinned winter squash, butternut squash is tan and bell-shaped. Look for a squash that weighs about 2 pounds. Onion, Red Bell Pepper, Garlic: This savory trio flavors the curry and adds nutrition, too. Any large onion is fine. You could substitute a green, yellow, or orange bell pepper, too. The recipe calls for 6 cloves of garlic. Fresh Ginger Root: Usually found in the produce section of the grocery store, ginger root is light brown, with thick smooth-skinned gnarled roots. Peel it using a sharp paring knife, the edge of a spoon, or a vegetable peeler. Garam Masala, Coriander, Turmeric, Paprika, Red Pepper Flakes: These are common spices found in a curry. They are warm, flavorful, and brightly hued. Garam masala is a blend of spices often used in Indian cooking. Salt & Pepper Tomato Paste: A couple tablespoons of this richly concentrated tomato adds umami to the curry. I usually buy no-salt-added tomato paste. Vegetable Broth: Look for low-sodium broth. Chicken broth can be substituted if you’re not cooking vegetarian or vegan. Coconut Milk: The curry is simmered in a fragrant sauce with coconut milk. It’s creamy and slightly sweet. Look for shelf-stable canned coconut milk, either regular or light. Baby Spinach: The tender leaves cook very quickly, so the spinach is stirred in right before serving. Fresh Cilantro: A handful of fresh herbs stirred in before serving just perks up any dish. You may be more accustomed to using cilantro in Mexican cooking but it’s used widely in Indian curries, too. It may be called coriander leaves. Fresh Lime Juice: Along with the cilantro, a squeeze of lime juice keeps the curry from being too heavy and rich-tasting. Rice, for serving: The curry is served on cooked rice. Choose from long grain white rice, jasmine or basmati. Brown rice is more nutritious; cauliflower rice is low carb. The curry can also be served on cooked quinoa for added protein.
A large sharp knife: A good knife along with a stable cutting surface are essential for prepping winter squash. You’ll want to peel the squash with a vegetable peeler first; then cut the squash in half lengthwise and scrape out the seeds. A good-sized pan with a lid: A Dutch oven does the job well but if you don’t have one, a 5 to 6 quart stock pot is fine.
How To Make Butternut Squash Curry
Prep the ingredients. Begin by prepping the squash, onions, pepper, garlic, and ginger. Measure out the dry spices and set them aside. Open the tomato paste, coconut milk, and broth. You’ll find that cooking is less stressful if you have everything ready to go. Get the rice started. It’s a good idea to get the rice started now, too. It may get done a little ahead of the curry but that’s okay. Rice is pretty forgiving. Just leave the lid on and let it steam. If you’re looking for a shortcut, I’ve used the pre-cooked rice in bags that you microwave and they really are pretty good. We also love making jasmine rice in the Instant Pot. Sauté the veggies. Heat a splash of oil in your pan and sauté the chopped onions and red bell pepper. Add spices. Once they are softened, add the garlic, ginger, and the ground spices. Stirring constantly, cook the mixture a couple of minutes. The garlic smells so fragrant, and the spices toast gently which really enhances their flavor. Add tomato paste. Next, stir in the tomato paste so that it coats the ingredients in the pan. Add the cubed squash, the broth, and the coconut milk. Simmer the curry. Give everything a really good stir. Turn the heat up a little and bring the curry to a simmer. Lower the heat, cover the pan, and let it cook for about fifteen minutes, or until the squash is just tender. Add the spinach. Doesn’t that curry smell so, so good? Yum! Pile in the spinach. It will look like a lot but once it wilts, it looks like a lot less. It will wilt almost instantly once it hits the hot curry sauce. Garnish. Finish up the recipe with a handful of fresh cilantro and a squeeze of lime juice. Save a few sprigs of cilantro and wedges of lime to garnish, if you like. Serve. Serve your butternut squash curry with steaming rice. Warm flat bread, such as naan, goes well with this dinner. Still have room for dessert? Everyone loves these blondies and they are really easy to make. Topped with a scoop of vanilla ice cream and a drizzle of caramel sauce or hot fudge, they are a fabulous ending to a very satisfying dinner.
Make It Your Own
Add protein. Stir in baked tofu or crispy air fryer tofu, chickpeas, or sautéed chicken or shrimp. Curry powder shortcut: If you have a favorite curry powder blend, feel free to substitute it for the ground spices. Add it to taste. Substitute sweet potatoes. If butternut squash are unavailable, substitute two pounds of sweet potatoes. Looking for more recipes like this butternut squash curry? Try vegetarian curry with cauliflower & chickpeas or Moroccan stew with butternut squash and chickpeas.
Make-Ahead Ideas
To get a start on this recipe ahead of time, prep the squash and refrigerate it in a covered container or resealable bag for up to a few days. The dry spices can be measured out ahead of time as well.
Storage & Reheating Tips
Refrigerate: Leftover curry should be refrigerated promptly in an airtight container, preferably separate from the cooked rice. It will keep for three to four days. Reheat: Individual portions can be reheated in the microwave at 50% power, in 30 second increments, until heated through. Larger amounts can be reheated in a skillet on the stove over medium heat. Interested in a weekly meal plan (it’s free!) that includes this recipe? Take a look at my Meal Plan (#6). You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
