Delicious Butternut Squash Curry Recipe
As the weather cools, butternut squash is the perfect ingredient to turn into a hearty, warm winter dish that’s rich in potassium, vitamin A, and fiber. Here is a roasted butternut squash curry recipe to try.
I’ve been trying to incorporate a lot of vegetables into my diet recently. In an effort to do that, I wanted to try out this butternut squash curry recipe.
Butternut squash makes a great stand-in for meat, whether in stews like this Indian curry or in veggie burgers. It is a great winter squash that has a flavor like a cross between sweet potatoes and pumpkin.
Why make this curry?
- It’s delicious and loaded with vegetable goodness.
- The recipe is fairly simple. And you don’t need to chop many veggies because you just blend them in a food processor.
- It’s quick. The curry itself takes 15 minutes because we can roast the squash ahead of time.
- It’s also versatile because you can use sweet potato, carrots, or mixed root vegetables to make this curry.
Ingredients and substitutes
- Butternut squash – Today, I am using butternut, but of course, you can use other veggies using exactly the same recipe. Try sweet potato, lentils, tofu, cottage cheese, etc.
- Onion – Any onion will do, but I like to use red Spanish onions because they add a nice sweet flavor to the curry.
- Ginger garlic – Always, always, always use fresh ginger and garlic for curries. It makes a huge difference in flavor.
- Spices – Today, I am using classic Indian spices found in most supermarkets on the spice rack. But you can also use 3 tbsp of curry powder instead.
- Coconut milk – This is coconut milk, not cream. And if you have to use cream, use just ¼ cup cream with ¼ cup water, or it will be too rich.
- Tomato paste – I love the color and richness that the paste adds without all the skin and tomato juice. But you can certainly use 1 cup of finely chopped tomatoes. Make sure to saute it until the tomatoes are cooked thoroughly.
Step-by-step: Butternut Squash Curry
- Oven – Preheat oven to 325°F/ 165°C/ Gas Mark 3. Line a baking tray with aluminum foil and spray with oil to prevent sticking.
Pro tip – You can also use parchment paper. Lining the tray makes for easy cleanup.
- Roast – Clean and cut the butternut squash into 2-inch pieces. Place them on the prepared baking tray, and season with salt and pepper. Drizzle a tablespoon of olive oil. Roast in the oven for 30 to 35 minutes until tender.
Pro tip – Use a sturdy chopping board and a sharp chef’s knife, and be careful as this is a tough vegetable to cut. You can also roast the squash 2 to 3 days in advance.
- Saute – In a skillet or saute pan, over medium heat, saute the onion, ginger, and garlic until the onions are translucent.
Pro tip – Don’t make haste, let the onions cook down and get almost caramelized. - Spices – Next, add the tomato paste, followed by the spices and bay leaves. Then add a few tablespoons of water and stir on medium-low heat until fragrant.
Pro tip – Add water, a little at a time, to prevent them from burning. - Gravy – Add the coconut milk and broth/stock. Simmer for 10 minutes.
- Simmer – Then, add the roasted butternut squash, followed by the lemon juice and cilantro. Season with salt and pepper. Simmer another 5 to 8 minutes. Taste and adjust seasoning.
Pro tip – The squash is already cooked, so all we need is for them to soak up some of the juices. - Garnish – Sprinkle with more chopped cilantro.
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Frequently asked questions
How long will this curry keep?
This curry will keep in the fridge in an airtight container for up to a week. It can also be frozen in the freezer for up to a month.
Can I substitute butternut squash with other veggies?
Absolutely! Try sweet potato, carrots, or pumpkin. In fact, you can even use a mix of veggies such as carrots and parsnips, radishes, and sweet potatoes. The possibilities are endless.
What do you serve with this curry?
This curry goes well with any Indian bread, such as chapati or naan. Also, try vegetable pilaf or turmeric rice. When I’m looking for a low-carb option, I use cauliflower rice instead of steamed rice.
Butternut Squash Curry
As the weather cools, butternut squash is the perfect ingredient to turn into a hearty, warm winter dish that’s rich in potassium, vitamin A, and fiber. Here is a roasted butternut squash curry recipe to try.
Video
Ingredients
- 1 – 1½ lb (1 kg) Butternut Squash cut into 2-inch cubes
- 3 tbsp Cooking oil divided
- 1 large Red Spanish onion finely chopped
- 4 large Garlic cloves minced
- 3 inch Fresh ginger grated
- 2 tbsp Tomato paste
- 1 – 2 tsp Cayenne depending on how spicy you prefer
- 1 tbsp Sweet paprika
- ½ tsp Turmeric powder
- 2 tbsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Garam masala
- 2 Bay leaves
- 1 cup (240 ml) Coconut milk
- 1 cup (240 ml) Broth or vegetable stock
- 2 tbsp Lemon juice
- ½ tsp Kosher salt
- ½ tsp Black pepper
Method
- Oven – Preheat oven to 325°F/ 165°C/ Gas Mark 3. Line a baking tray with aluminum foil and spray with oil to prevent sticking.1 – 1½ lb Butternut Squash
- Roast – Clean and cut the butternut squash into 2-inch pieces. Place them on the prepared baking tray, and season with salt and pepper. Drizzle a tablespoon of olive oil. Roast in the oven for 30 to 35 minutes until tender.
- Saute – In a skillet or saute pan, over medium heat, saute the onion, ginger, and garlic until the onions are translucent.3 tbsp Cooking oil , 1 large Red Spanish onion , 4 large Garlic cloves , 3 inch Fresh ginger
- Spices – Next, add the tomato paste, followed by the spices and bay leaves. Then, add a few tablespoons of water and stir on medium-low heat until fragrant.2 tbsp Tomato paste, 1 – 2 tsp Cayenne, 1 tbsp Sweet paprika , ½ tsp Turmeric powder, 2 tbsp Coriander powder, 1 tsp Cumin powder, ½ tsp Garam masala, 2 Bay leaves
- Gravy – Add the coconut milk and broth/stock. Simmer for 10 minutes.1 cup Coconut milk , ½ tsp Kosher salt, ½ tsp Black pepper, 1 cup Broth or vegetable stock
- Simmer– Then, add the roasted butternut squash, followed by the lemon juice and cilantro. Season with salt and pepper. Simmer another 5 to 8 minutes. Taste and adjust seasoning.2 tbsp Lemon juice
- Garnish – Sprinkle with more chopped cilantro.
Notes
- Don’t cut the squash into very small pieces, but also don’t keep them too large. I like bite-sized 2-inch cubes.
- Roasted squash is tastier than just plain boiled squash. So, while it does take longer to make the curry, I highly recommend you roast the squash first.
- The squash (or other root veggies) can be roasted up to 3 days ahead and kept in the fridge.
- Indian food is all about sauteing and simmering. So, don’t make haste! Let the onions saute until translucent if not caramelized. Cook the ginger, garlic, and spices until fragrant.
- You can use the exact same recipe to make a sweet potato curry, mushroom curry, mixed veggie curry, etc.
- I’ve used coconut milk, but other non-dairy alternatives would also work.
Equipment you will need
Nutrition
Tried this recipe?
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I added a tin of kidney beans for more protein. Very good recipe.
Would be 5 stars, except for the multiple recipe directions were inaccurate. Way too much paprika at 3X, otherwise was excellent. Not being Vegan, I also substituted half the coconut milk with sourcream. That added an extra “twang”.
There is only one tbsp of sweet paprika per 1 lb of butternut squash. And, of course, you can adjust that to your taste. Thanks
This curry is incredibly hot. I halfed the cayenne to 1 tbsp and it was still very spicy. Is it possible you meant 2 tsp vs TBSP of Cayenne?
Hey Kitka. Yes, you can definitely reduce the cayenne to as little as 1/2 tsp. It will still be very tasty. Thanks
I love how easy and delicious to make this dish.
My husband tasted it and he really loves it!
Thank you Amy
I love butternut squash curry but I have never made it by roasting the squash. That would make it even more delicious. I love the flavors when using roasted vegetables!