This Butternut Squash Curry is creamy, comforting and has a nice kick to it! During the fall and winter months, this recipe is to die for. Butternut squash is best during the fall and winter months, so try this while you can. I even use butternut squash in a breakfast hash in those months because I can’t get enough. If you are looking for a new, different dish to add to your dinner rotation, try Butternut Squash Curry. This recipe requires less than 15 minutes of hands-on time and makes for a great easy weeknight dinner.
Curry has quickly become a comfort food for me since becoming an adult. I make multiple variations of curry such as: creamy curry chicken gnocchi, coconut curry chicken meatballs, and even a curry chicken salad! When it comes to a warm bowl of curry I love to pair it with fresh vegetables for an added crunch or make a batch of my gluten free biscuits or homemade tortillas for dipping in the sauce afterwards.
Why You Will Love This Dish
- This Butternut Squash Curry is packed with the best flavors that even kids will enjoy!
- This dish makes a comforting meal during the cooler seasons.
- A delicious, restaurant-like curry with only 10 minutes of hands-on prep time?! What could be better?
- This recipe is naturally gluten free, grain free, nut free, dairy free, flourless, low carb, vegan, paleo, soy free, and refined sugar free.
- If you love curry-inspired dishes, check out these Coconut Curry Meatballs.
- If you would like to get this meal delivered right to your doorstep, check out my Pittsburgh-based meal prep menu.
- Butternut squash– A great fall vegetable! Butternut squash makes for a great, comforting curry. When picking out a butternut squash, look for one that is a dark beige color without any deep cuts or bruises. A butternut squash should be hard and heavy for its size. You can also use frozen butternut squash. Butternut squash can be a bit timely to peel and make, buying it frozen could definitely cut back on time.
- White onion– These have a strong, sharp flavor, which goes so well in a curry.
- Ginger– Adds a sweet and savory flavor profile. Ginger is one of my favorite spices to add to dishes and it goes so well in this curry. While I love fresh ginger, dried ginger also works. If you are opting to use fried ginger make sure you use half of the amount of fresh ginger.
- Yellow curry powder– This curry powder meshes so well with the other ingredients. Yellow curry powder is medium-spice. Red curry is the spiciest, while green is the mildest.
- Coconut aminos- My go-to soy sauce alternative.
- Coconut milk– This gives the curry its creamy consistency.
- Fish sauce- Boosts the savory flavor of the curry dish.
- Broth– You can use vegetable broth or chicken broth.
- Avocado oil- My cooking oil of choice. Avocado oil has a high smoke point, so it’s great for high temperature cooking.
- Baby spinach- Or your choice of green. Baby spinach and butternut squash are so tasty together.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you don’t have baby spinach, you could use kale instead.
- If you are wanting this curry when butternut squash is out of season, you could use frozen butternut squash instead! You will just want to allow the squash to thaw fully before cooking so that you don’t have extra liquid.
This recipe has not been tested with other substitutions or variations. If you add or remove any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Photo 1: First, heat the avocado oil in a large, deep skillet. Add the white onion and sauté for 5 minutes. Then, add the butternut squash and ginger and stir to coat in oil. Next, add in the yellow curry powder and stir to ensure butternut squash is nicely coated and cook for another 3 minutes. You will then add the broth, coconut milk, fish sauce, and coconut aminos and let the sauce come to a simmer, then cover. Lower the heat and allow the squash to continue to cook, for about 15 minutes, or until the squash is fork-tender. Finally, you will add in the baby spinach and allow it to wilt. Serve with optional rice, cilantro, and lime.
- Tip # 1: Curries are typically served with Basmati rice. If you would like, this Butternut Squash Curry would be excellent with Basmati rice or cauliflower rice as a lower carb option.
- Tip # 2: Butternut squash is a hard vegetable to slice. It is a good idea to slice the skin off on one side of the squash to help create a flat spot for safer knife handling.
- Tip # 3: For additional flavor and nutrients, you could add a variety of fall/winter squash to this recipe.
Curry is an Indian sauce (or gravy) that is served with meat, tofu, or veggies. Curry ranges from mild to super spicy.
Yes. Powder is more potent than paste. So, as a rule of thumb, use 1 tablespoon of curry paste for every 1 teaspoon of powder.
Fresh ginger is a lot less potent because it isn’t broken down. If a recipe calls for dried and you want to use fresh you will need to double the amount. If a recipe calls for fresh and you want to use fried, you will need to cut the amount in half.
You can reheat leftovers on the stove-top, on low. Save this curry in an airtight container, in the refrigerator, for up to 5 days.
Absolutely! If you would like, I suggest adding chicken to this Butternut Squash Curry.
- This recipe can be stored in an air tight container in the refrigerator for up to 5 days.
- You can also bulk prepare this dish and store it in portioned cubes or containers in the freezer for up to 3 months.
Other Thai Recipes You Will Love
Are you interested in a guide of my go to healthy alternatives?
Download your FREE guide below
Butternut Squash Curry
- Large skillet
- Heat the avocado oil in a large, deep skillet over medium-high heat. Add the white onion and sauté for 5-6 minutes.
- Add the butternut squash and ginger. Stir to coat everything with oil.
- Add yellow curry powder. Stir so the butternut squash is evenly coated. Continue to cook for 2-3 minutes.
- Add the broth, coconut milk, fish sauce, and coconut aminos. Let the sauce come to a simmer, then cover.
- Lower the heat and allow the squash to cook all the way through, about 15 minutes, or until fork tender. Add in the baby spinach and allow it to wilt. Serve with optional rice, cilantro, and lime wedge.