Butternut Squash Curry Recipe

Introduction

This butternut squash curry is a comforting, flavorful dish perfect for any season. Roasted squash blends beautifully with creamy coconut milk and aromatic spices, creating a rich and satisfying meal. It’s easy to prepare and pairs wonderfully with simple cooked rice.

Ingredients

• 1 large butternut squash (about 2 1/2 lb.), peeled, seeded, and cut into large chunks
• 5 tbsp. neutral oil, divided
• Kosher salt
• 1 large red onion, coarsely chopped
• 5 cloves garlic, minced
• 2 tbsp. curry powder
• 2 (13.5-oz.) cans full-fat coconut milk
• 1 large bunch of curly kale (about 6.5 oz.), roughly chopped
• Juice of 1 lime
• 1/4 cup chopped fresh parsley
• 1/4 cup sunflower seeds
• Cooked rice, for serving

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a large bowl, toss the butternut squash chunks with 3 tablespoons of oil and season generously with kosher salt. Spread the squash in an even layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until tender and golden brown.
2. Step 2: While the squash roasts, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the chopped onion and season with salt. Cook, stirring occasionally, until the onion is lightly golden, about 8 minutes.
3. Step 3: Reduce the heat to medium-low. Add the minced garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry powder and cook until fully combined, then raise heat to medium.
4. Step 4: Pour in the coconut milk and bring the mixture to a simmer. Add the chopped kale and season with salt. Cook, stirring occasionally, until the kale is tender and wilted, about 3 minutes. Remove the skillet from heat until the squash finishes roasting.
5. Step 5: When the squash is done, add it to the skillet along with the lime juice. Stir gently to combine all the ingredients well.
6. Step 6: Divide cooked rice among serving bowls. Spoon the butternut squash curry over the rice, then sprinkle with fresh parsley and sunflower seeds. Serve warm.

Tips & Variations

• Roast the squash a day ahead for convenient meal prep; store it chilled in an airtight container until ready to use.
• Swap kale for spinach or Swiss chard if you prefer a milder green.
• Add a pinch of chili flakes to the curry powder for a spicy kick.
• For extra texture, toast the sunflower seeds before sprinkling them on top.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it has thickened. The flavors meld beautifully after a day, making it great for leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, you can substitute butternut squash with kabocha, pumpkin, or even sweet potatoes. Just adjust roasting times as needed until tender.

Is this curry vegan and gluten-free?

Absolutely. This recipe is naturally vegan and gluten-free as it uses plant-based ingredients and coconut milk without any wheat or animal products.