Butternut Squash Curry

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. 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. 

What Makes This Recipe So Good?

• This Butternut Squash Curry is packed with the best flavors. 
• 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.

Recipe Ingredients

• 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. 

How To Make:

• Step 1

  • Heat the avocado oil in a large, deep skillet. Add the white onion and sauté for 5 minutes. 

• Step 2

  • Add the butternut squash and ginger. Stir to coat in oil. 

• Step 3

  • Add the yellow curry powder. Stir, to ensure butternut squash is nicely coated. Cook for another 3 minutes. 

• Step 4

  • Add the broth, coconut milk, fish sauce, and coconut aminos. Let the sauce come to a simmer, then cover. 

• Step 5

  • Lower the heat and allow the squash to continue to cook, for about 15 minutes, or until the squash is fork-tender. 

• Step 6

  • Add in the baby spinach and allow it to wilt. 

• Step 7

  • Serve with optional rice, cilantro, and lime. 

Recipe FAQ’s And Modifications 

• What Is Curry?

  • Curry is an Indian sauce (or gravy) that is served with meat, tofu, or veggies. Curry ranges from mild to super spicy. 

• Can I Use Curry Paste Instead Of Powder?

  • 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. 

• What Is The Difference Between Dried Ginger and Fresh Ginger?

  • 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. 

• How Do I Reheat Leftovers?

  • 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. 

• Can I Add Protein?

  • Absolutely! If you would like, I suggest adding chicken to this Butternut Squash Curry. 

Chef’s Tips

• 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. 

If you like this recipe you will LOVE

• Creamy Curry Chicken Gnocchi Soup
• Paleo Curry Chicken Salad
• Coconut Curry Chicken Meatballs
• Thai Shrimp Soup
• Bacon Apple Butternut Squash

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Butternut Squash Curry

Course Dinner, Lunch, Main Course, Meals

Cuisine Indian

Keyword coconut milk, creamy, curry, easy, squash, vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Author Allianna Moximchalk

259kcal

Cost $10

Print Recipe Pin Recipe

Equipment

• Large skillet

Ingredients

• 1 tbsp avocado oil
• 1 white onion
• 2 1/2 cups diced butternut squash (about 1.5 lbs)
• 1 tbsp fresh ginger grated
• 1 tbsp coconut aminos
• 1 tsp yellow curry powder
• 15 oz coconut milk
• 3/4 cup vegetable OR chicken broth
• 2 tsp fish sauce
• 3-4 cups baby spinach chopped

Instructions

• 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.
• If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

The creamiest butternut squash curry dish!

Nutrition Facts

Butternut Squash Curry

Amount Per Serving (1 bowl)

Calories 259 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 21g131%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 268mg12%

Potassium 415mg12%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 2111IU42%

Vitamin C 10mg12%

Calcium 49mg5%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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