Butternut squash curry is a comforting, hearty, and flavorful dish that combines the earthy sweetness of butternut squash with rich spices and creamy textures.
A favorite in many vegetarian and vegan diets, this curry brings out the natural flavors of the squash while offering a fragrant, warm, and satisfying meal.
Whether served with rice, quinoa, or flatbreads, butternut squash curry is perfect for cozy dinners or as a special treat for guests.
What is Butternut Squash Curry?
Butternut squash curry is a savory dish where the smooth and slightly sweet flesh of butternut squash is simmered in a flavorful curry sauce. The curry is typically made with a blend of spices such as turmeric, cumin, coriander, ginger, and garlic, giving it an aromatic depth.
Coconut milk is often used to add creaminess and balance the heat, making it both comforting and indulgent.
This dish can be made with various variations—sometimes adding lentils, tomatoes, or other vegetables—and it is perfect for a filling, nutritious meal.
Ingredients for Butternut Squash Curry
To prepare a delicious butternut squash curry, you will need the following ingredients:
- 1 medium-sized butternut squash, peeled and cubed
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder or cayenne pepper (optional, for heat)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- 1 tablespoon lime juice (optional)
- Cooked rice, quinoa, or bread for serving
How to Prepare Butternut Squash for Curry
Before making the curry, the butternut squash needs to be properly prepared to ensure it cooks evenly and has the right texture in the dish.
- Peel the Butternut Squash: Start by peeling the butternut squash using a vegetable peeler or a sharp knife. The skin is tough, so take care while peeling. Once peeled, cut off both ends of the squash.
- Remove the Seeds: Cut the squash in half lengthwise. Use a spoon to scoop out the seeds from the center of each half. You can save the seeds for roasting if desired.
- Cube the Squash: Once the seeds are removed, cut the squash into even cubes. The size of the cubes can vary, but try to keep them about 1-inch pieces for even cooking.
By following these steps, you’ll have perfectly prepared butternut squash ready to be added to your curry, ensuring a tender and flavorful dish.
Serving Suggestions for Butternut Squash Curry
Butternut squash curry is a versatile dish that pairs well with a variety of sides. Here are some serving suggestions to enhance your meal:
- Rice: Serve the curry over a bed of fluffy basmati rice, which will absorb the delicious curry sauce. You can also use jasmine rice or brown rice for a more earthy, nutty flavor.
- Flatbreads: Naan or roti makes a perfect accompaniment to scoop up the rich and creamy curry sauce. These soft, warm breads complement the spiced flavor of the curry beautifully.
- Quinoa: For a gluten-free option, serve the curry with quinoa. The light, nutty taste of quinoa pairs wonderfully with the creamy, spiced squash curry.
- Green Salad: A crisp, refreshing salad with a citrus vinaigrette or a tangy yogurt dressing offers a nice contrast to the warmth and richness of the curry.
- Yogurt or Raita: A dollop of plain yogurt or a cooling cucumber raita can balance the spice and add a creamy texture, enhancing the overall experience.
- Chutney: Mango or tamarind chutney can bring a sweet, tangy note that complements the curry’s flavor profile.
Storage and Meal Prep Tips
Butternut squash curry is not only delicious when freshly made, but it also stores well and can be part of an easy meal prep plan. Here’s how you can store and prep the dish for later use:
Storing Leftovers:
- Refrigeration: Allow the curry to cool down before transferring it into an airtight container. Store it in the refrigerator for up to 3-4 days. When ready to eat, simply reheat it on the stove or in the microwave.
- Freezing: If you want to store the curry for a longer period, you can freeze it. Portion the curry into freezer-safe containers and store it for up to 2-3 months. Thaw it overnight in the fridge before reheating.
Meal Prep Tips:
- Batch Cooking: This curry is perfect for meal prep. Make a large batch at the beginning of the week and portion it into individual servings. You can pair it with rice, quinoa, or other sides to have a quick and nutritious meal ready to go.
- Store Spices Separately: If you’re preparing the curry in advance, you can mix the spices (turmeric, cumin, coriander) and keep them in a small container. This way, all you need to do is cook the squash and combine it with the spice mix, simplifying the cooking process.
- Fresh Garnishes: For added freshness, store the fresh cilantro and lime separately and add them just before serving to maintain their flavor and appearance.
By following these storage and meal prep tips, you can enjoy this delicious butternut squash curry throughout the week with minimal effort.
Conclusion
Butternut squash curry is a deliciously comforting dish that combines the sweet, earthy flavor of squash with aromatic spices and creamy textures. Whether you’re preparing it for a weeknight dinner or a special occasion, it’s a versatile meal that can be paired with various sides and garnishes. With simple ingredients and a straightforward cooking process, it’s perfect for vegetarians, vegans, or anyone looking to enjoy a hearty and nutritious meal. Plus, its ability to store well makes it a great option for meal prep, allowing you to enjoy the warmth and flavor of this curry throughout the week.
Frequently Asked Questions
1. Can I use other types of squash in this curry?
Yes, you can substitute butternut squash with other varieties such as acorn squash or kabocha squash. Keep in mind that different squashes may have slightly different textures or sweetness, but they will still work wonderfully in this curry.
2. Is butternut squash curry spicy?
The level of spice in butternut squash curry depends on how much chili powder or cayenne pepper you add. For a mild flavor, you can skip the spicy ingredients or adjust them to your taste.
3. Can I make this curry without coconut milk?
Yes, you can substitute coconut milk with other creamy alternatives such as heavy cream, almond milk, or even cashew cream. However, coconut milk adds a unique richness, so the flavor might change slightly with these substitutions.
4. Can I add protein to the curry?
Absolutely! You can add protein such as chickpeas, lentils, tofu, or paneer to the curry for a more filling meal. These additions will complement the flavors and enhance the dish’s nutritional value.
5. Can I prepare the curry ahead of time?
Yes, butternut squash curry can be made ahead of time and stored in the refrigerator for up to 4 days. You can also freeze it for longer storage. The flavors will deepen and become even more delicious as it sits!
Butternut Squash Curry
Equipment
- 1 Large Pot or Dutch Oven
- 1 Sharp knife
- 1 Vegetable Peeler
- 1 Cutting Board
- 1 Wooden Spoon
- 1 Ladle
- 1 Can Opener (for coconut milk)
- 1 Measuring Spoon
Ingredients
- 1 medium-sized butternut squash about 2 lbs, peeled, cubed
- 1 tablespoon olive oil or coconut oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder or cayenne pepper optional, for heat
- 1 can 14 oz coconut milk
- 1 cup vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 tablespoon lime juice optional, for extra tang
- Cooked rice quinoa, or naan (for serving)
Instructions
- Prepare the Butternut Squash: Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Set aside.
- Cook the Aromatics: Heat the olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the garlic and ginger, and cook for another 2 minutes, stirring frequently.
- Add Spices: Stir in the turmeric, cumin, coriander, and chili powder (if using). Cook for 1-2 minutes until the spices become fragrant.
- Simmer the Squash: Add the cubed butternut squash to the pot and stir to coat with the spices. Pour in the coconut milk and vegetable broth (or water). Season with salt and pepper to taste.
- Cook the Curry: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the squash is tender and the sauce has thickened.
- Finish the Dish: Stir in the lime juice (if using) and adjust seasoning if necessary. Remove from heat.
- Serve: Serve the curry hot over rice, quinoa, or with naan, and garnish with fresh cilantro.
Notes
- Adjusting Spice Levels: If you prefer a spicier curry, increase the amount of chili powder or cayenne pepper. You can also add a fresh chili for an extra kick.
- Protein Addition: For a more substantial meal, consider adding protein such as chickpeas, lentils, tofu, or paneer.
- Make Ahead: This curry can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. The flavors tend to deepen after a day or two, making it even better for leftovers.
- Substitute Ingredients: If you don’t have coconut milk, you can substitute with almond milk or cashew cream for a lighter option, though the flavor will differ slightly.
