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!

Butternut squash curry.

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 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.

Butternut squash, spinach and other ingredients.

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

Step 1

First, add oil and diced onion to a large skillet over medium heat. Cook for 3 to 4 minutes or until onions have softened.

Chopped onions in skillet.

Step 2

Add in diced butternut squash, ginger paste, red curry powder and curry powder. Gently stir to coat the squash in spices.

Cubed squash in skillet.

Step 3

Cook for 2 minutes.

Step 4

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.

Creamy squash in skillet.

Step 5

Turn heat off. Add in spinach and stir until wilted.

Soup and spinach in pan.

Step 6

Finally, ladle into bowls and serve.

Curry with butternut squash.

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.

Healthy vegan curry in bowl.

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

What flavors go well with butternut squash?

Butternut squash goes well with both sweet and savory flavors. For sweet, it pairs well with cinnamon. For savory, the options are endless!

Can you freeze the leftovers?

Yes. Freeze leftovers for up to 1 month.

Can you use sweet potatoes?

Sure!

How do you peel butternut squash?

Use a vegetable peeler to carefully peel butternut squash.

Can you add in meat?

Yes. Add in cooked meat to the curry before simmering.

Squash curry in bowl.

You May Also Like

If you make this butternut squash curry recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dinner Recipes.

Butternut squash curry.

Get the Recipe: Butternut Squash Curry

This butternut squash curry is hearty, savory and flavorful! It is loaded with flavor. This one pan dish is great for busy weeknights, holidays and more!
5 from 2 votes

Ingredients

Instructions 

  • 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.

Notes

  • 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.
Calories: 303kcal, Carbohydrates: 18g, Protein: 4g, Fat: 26g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 273mg, Potassium: 690mg, Fiber: 5g, Sugar: 6g, Vitamin A: 9706IU, Vitamin C: 25mg, Calcium: 90mg, Iron: 4mg

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