Butternut Squash Curry
This butternut squash curry is so comforting and cozy! The flavors are hearty, savory, and robust. This one pan recipe is loaded with wholesome ingredients and bold flavors. Perfect for busy weeknights, meal prep and leftovers!
Why You’ll Love This Recipe
- This butternut squash curry is easy and quick.
- Everything is made in one skillet.
- The flavors are strong and bold.
- The leftovers are even better the next day.
- This recipe is made with healthy, nutritious ingredients.
- Feel free to add some ground chicken, grilled chicken or other protein.
- This recipe is Whole30 compliant, Paleo, gluten free, dairy free, Vegan, egg free, sugar free, and nut free.
- Check out this Beef Masala Curry or this Yellow Curry for another great dinner!
Ingredients & Substitutions
These are the main ingredients and substitutions for butternut squash curry. Scroll down to the recipe card for full ingredients list and instructions.
Any type of oil works. Olive oil, avocado oil and coconut oil are all great choices.
Finely dice the onion. If desired, use a shallot.
Butternut squash is the main flavor in this recipe. Dice it into 1 inch cubes. For best results, use fresh butternut squash, not frozen. Frozen can be used, but thaw beforehand.
Ginger paste adds a great flavor. If not available, use powdered ginger.
Both red curry powder and curry powder add bold flavors. If available, red curry paste is great too. My grocery store does not always carry it, so I opted for red curry powder. Taste the curry and adjust seasonings as necessary.
Canned coconut milk adds the creamy texture. I do not recommend almond milk or cashew milk. They are not as thick and creamy. For lower calorie, feel free to use light canned coconut milk.
Vegetable broth adds a hearty flavor. If desired, beef or chicken broth may be used. In that case, this recipe is no longer Vegan.
Fresh spinach adds a pop of color and freshness. Add the spinach at the very end. Stir in until wilted.
Taste & Texture
This butternut squash curry is warm, hearty and cozy. The main flavors are curry powder and butternut squash. The squash adds a hint of sweetness. Overall, this is one of the most flavorful recipes on my blog!
The texture is incredibly creamy! The butternut squash is tender.
How to Make
First, add oil and diced onion to a large skillet over medium heat. Cook for 3 to 4 minutes or until onions have softened.
Add in diced butternut squash, ginger paste, red curry powder and curry powder. Gently stir to coat the squash in spices.
Cook for 2 minutes.
Then, add in coconut milk and broth. Bring mixture to a light boil. Place lid on skillet and cook for 15 to 18 minutes, until squash is fork tender.
Turn heat off. Add in spinach and stir until wilted.
Finally, ladle into bowls and serve.
Expert Tips & Tricks
For best results, use all fresh ingredients.
Finely dice onions. The onions are meant for flavor, not texture.
Dice butternut squash into 1 inch cubes. Larger than 1 inch is too large. The curry cooks until butternut squash becomes fork tender. Therefore, dice into 1 inch size pieces.
Use canned coconut milk. This adds so much creaminess!
Cook curry until squash is tender.
Feel free to add or adjust seasonings. I love seasoning and usually add more curry powder.
Flavor Variations & Add Ins
Consider switching up the flavors of this curry.
Use diced sweet potato instead of butternut squash like this Sweet Potato Curry!
Add in rotisserie chicken or grilled chicken.
Add in ground chicken or ground turkey.
Use kale instead of spinach. Kale will take longer to cook.
Use red curry paste instead of red curry powder.
Serve with basmati rice, white rice or brown rice.
For lower carb, serve with cauliflower rice.
This curry is also delicious served with spaghetti squash or pasta.
Top with chopped peanuts or cashews.
How to Serve & Store
Serve butternut squash curry fresh and hot!
Serve over rice, pasta or spaghetti squash.
Store leftovers in the fridge for up to 4 days. This curry tastes even better as leftovers.
To reheat, add a bit of broth or water to a skillet with the leftovers. Cook until warmed through.
Freeze for up to 1 month if desired.
Frequently Asked Questions
Butternut squash goes well with both sweet and savory flavors. For sweet, it pairs well with cinnamon. For savory, the options are endless!
Yes. Freeze leftovers for up to 1 month.
Use a vegetable peeler to carefully peel butternut squash.
Yes. Add in cooked meat to the curry before simmering.
You May Also Like
- Whole30 Thai Coconut Chicken Curry
- Whole30 Chicken Tikka Masala
- Pumpkin Chili (Whole30)
- Whole30 Baked Meatballs
- Ultimate Guide to Whole30
If you make this butternut squash curry recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Butternut Squash Curry
- 1 tbsp olive oil, or coconut oil
- ½ cup onion, finely diced
- 2 cups diced butternut squash
- 1 tbsp ginger paste
- 1 tbsp red curry powder, or red curry paste
- 1 tbsp curry powder
- 13 ounces canned coconut milk
- 1 cup vegetable broth
- 3 cups spinach
- First, add oil and diced onion to a large skillet over medium heat. Cook for 3 to 4 minutes or until onions have softened.
- Add in diced butternut squash, ginger paste, red curry powder and curry powder. Gently stir to coat the squash in spices.
- Cook for 2 minutes.
- Then, add in coconut milk and broth. Bring mixture to a light boil. Place lid on skillet and cook for 15 to 18 minutes, until squash is fork tender.
- Turn heat off. Add in spinach. Stir until wilted.
- Finally, ladle into bowls.
- Finely dice onions. Feel free to use shallots if desired.
- Dice butternut squash into no larger than 1 inch cubes.
- I do not recommend another milk. Canned coconut milk is thicker and more creamy than traditional milk.
- Allow mixture to simmer until squash is fork tender.
- I highly recommend tasting as you cook. I like a lot of spice, so I ended up adding a bit more curry powder.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 1 month.
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3 Comments on “Butternut Squash Curry”
This was delicious! And quick and easy to make too! I like a smooth soup so I blended it then served it over rice. Oh my goodness that was so awesome! I WILL make it again!
Hi Sharon! I am so happy to hear you enjoyed this curry. Genius idea to blend it. Yum!
I was excited to see this recipe since I received both butternut squash and spinach in my CSA box this week. It’s so delicious and my house smells amazing.