At a Glance:
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
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!
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.
Calories: 303 kcal , Carbohydrates: 18 g , Protein: 4 g , Fat: 26 g , Saturated Fat: 20 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 4 g , Sodium: 273 mg , Potassium: 690 mg , Fiber: 5 g , Sugar: 6 g , Vitamin A: 9706 IU , Vitamin C: 25 mg , Calcium: 90 mg , Iron: 4 mg
Course: Main Course
Cuisine: Indian