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.
- Black Beans Curry (Indian Recipe)
- Quick and Easy Black Beans Coconut Curry
- Kidney Bean Coconut Curry
- Spinach Tofu Curry
- Mushroom Masala
- See all Indian recipes
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?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
This curry was amazing for dinner! It was so full of flavor, we will definitely make it again.
Thank you, Tristin
This is a fabulous curry! I just loved how the sweet butternut squash paired with all those warm spices, especially the fresh ginger.
I was just looking for something different to make with my butternut squash. This curry sounds so delightful and comforting! Adding the ingredients to my grocery list for dinner this week.
I have some frozen butternut squash from our garden this past summer. This would be a great recipe to make to use some of it up!
This curry is so hearty, comforting, and flavorful! I made it last night and everyone enjoyed it and I had no leftovers 😉
Thank you, Lakita.
Delicious butternut squash curry! I added some leftover veggies at the end to add a bit of color and because they needed to be used up. Worked very well and will be making this again. Thanks for sharing!
Thank you, Natalia.
This is a hearty, healthy, and warming recipe. It makes the house smell amazing while it’s cooking. Absolutely delicious, I will make it again.
Thank you so much, Helene.
This is our curry of choice when we are looking for a meatless curry! It’s so easy and comes together quickly! I roast enough butternut squash for two recipes and keep it in the freezer, makes it even easier!
Such a grat idea to roast a double batch, Pam. So happy you enjoyed this curry. Thanks for the feedback.
This butternut squash curry was delicious! All of the seasonings gave it so much flavor. My whole family loved it!
Thank you so much for the lovely feedback. Happy you enjoyed this curry.
The colour and flavour in this dish is incredible! I love how you’ve layered the flavours to keep this curry authentic and extra glad that i made a double batch!