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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 5 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