Butternut Squash Curry

This butternut squash curry will become your new favorite quick and easy weeknight meal!

It's cozy, delicious plant-based and super fast to make (especially if you use frozen cubed butternut squash).

The mix of curry paste, ginger, coriander, coconut and lime makes for the most flavorful sauce and the tender squash is just to-die-for.

Make a big pot and serve it over fluffy rice with cashews and cilantro for the best ever cool weather dish.

How to make butternut squash curry

Featured Ingredients

• Ginger: Fresh ginger, and lots of it!
• Curry paste: I like using red curry paste.
• Spices: Turmeric, coriander, salt and black pepper.
• Butternut squash: Four cups of cubed squash will be the star of this show.
• Spinach: A few handfuls of chopped spinach to a boost of color and nutrition.
• Stock: Provides so much depth of flavor to the sauce.
• Coconut milk: A full can of full fat coconut milk. It's so rich and creamy.
• Lime: Provides a boost of flavor and allows you to use a bit less salt.
• Sugar: Just a teaspoon will balance out all of the other flavors.
• Fish sauce: It's optional, but boy does it make the curry taste even better!
• Rice: Jasmine or basmati are my favorite for this dish.
• Toppings: Chopped cashews and cilantro are the perfect topping.

Step-by-Step Instructions

1. Heat the oil in a Dutch oven or medium pot to medium.
2. Add the onion and sauté 3-4 minutes or until starting to soften.
3. Add the spinach, ginger, curry paste, turmeric, salt, coriander and black pepper and sauté 2-3 minutes or until the spinach is wilted.
4. Add the butternut squash, stock and coconut milk.
5. Let simmer on medium-low heat 15-20 minutes or until the squash is slightly soft.
6. Stir in the lime zest and juice, sugar and fish sauce (if using).
7. Taste and adjust the seasoning, if necessary.
8. Serve the squash curry over cooked rice and top with cashews and cilantro.

Recipe Substitutions

• For the curry paste: If you can't find curry paste, use a mix of minced garlic, curry powder and a little (or a lot) of cayenne pepper.
• For the butternut squash: Try cubed sweet potato or pumpkin, or try with several cans of chickpeas instead of squash.
  • For a meaty version, try a couple of pounds of cubed chicken breasts or thighs.
• For the spinach: Use any leafy greens, such as kale.
  • Use frozen or fresh.
• For the toppings: Use roasted peanuts instead of cashews.
  • Skip the cilantro if you don't like it, or use parsley instead.
• Add chickpeas: For some protein (but to keep it vegan), try adding a can or two of chickpeas (you can cut back to 3 cups of squash to accomodate).

Nutrition Considerations

• To make this gluten free: This recipe does not contain gluten.
  • Be sure all ingredients you choose are gluten free (such as the curry paste and fish sauce).
• To make this dairy free: This recipe does not contain dairy.
• To make this vegan: Skip the fish sauce and be sure to use vegetarian stock.
• To make this nut free: Skip the cashews as a topping.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: This recipe does not contain eggs.

Curry recipes you'll love:

• Peanut Chicken Curry
• Curry Sweet Potato Soup
• Curry Meatballs Bowls
• Curry Cauliflower Soup
• Chickpea and Coconut Curry
• Instant Pot Chicken Lentil Curry

Butternut Squash Curry

Print Recipe

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This butternut squash curry will become your new favorite quick and easy weeknight meal with a mix of curry paste, ginger, coriander, coconut and lime makes for the most flavorful sauce and the tender squash is just to-die-for.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 15-20 mins
• Total Time: 25-35 mins
• Yield: Serves 4
• Category: Dinner
• Method: Stove-Top
• Cuisine: Curry

Ingredients

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• 1 tablespoon oil
• ½ medium yellow or white onion, peeled and diced
• 3-4 cups chopped baby spinach
• 2-inch piece fresh ginger, peeled and minced
• 2 tablespoons red curry paste
• 1 tablespoon ground turmeric
• 1 ½ teaspoons coarse salt
• 1 teaspoon ground coriander
• ½ teaspoon ground black pepper
• 4 cups cubed butternut squash (about a 2-pound squash, peeled, seeded and diced or 2 12-ounce bags frozen cubed squash)
• ¾ cup unsalted vegetable or chicken stock
• 15-ounce can full fat coconut milk
• Zest and juice of ½ medium lime
• 1 teaspoon granulated sugar
• Splash fish sauce (optional)
• Cooked Jasmine or basmati rice, for serving
• Chopped cashews and cilantro, for serving

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Instructions

1. Heat the oil in a Dutch oven or medium pot to medium. Add the onion and sauté 3-4 minutes or until starting to soften. Add the spinach, ginger, curry paste, turmeric, salt, coriander and black pepper and sauté 2-3 minutes or until the spinach is wilted.
2. Add the butternut squash, stock and coconut milk. Let simmer on medium-low heat 15-20 minutes or until the squash is slightly soft. Stir in the lime zest and juice, sugar and fish sauce (if using).
3. Taste and adjust the seasoning, if necessary.
4. Serve the squash curry over cooked rice and top with cashews and cilantro.

Notes

Substitute Tip: Use cubed sweet potato, pumpkin or even swap in several cans of chickpeas instead of squash.

Nutrition

• Serving Size: ¼ of recipe
• Calories: 345
• Sugar: 8g
• Sodium: 574mg
• Fat: 23g
• Saturated Fat: 16g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg