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    Allianna's Kitchen » Diet » Allergy Friendly

    Published: Sep 13, 2022 by Allianna Moximchalk · This post may contain affiliate links · Leave a Comment

    Butternut Squash Curry

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    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. 

    butternut squash in a bowl with fresh herbs on top

    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.

    butternut squash curry ingredients laid out

    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. 

    curry in a pan

    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. 

    side shot of butternut curry

    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. 

    beautiful curry in a bowl

    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

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    butternut squash in a bowl with fresh herbs on top

    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!
    Serving: 1bowl | Calories: 259kcal | Carbohydrates: 7g | Protein: 3g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 268mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2111IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 4mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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