Easy Butternut Squash Curry

Creamy, sweet Butternut Squash Curry served over piles of steaming rice. Quick, healthy, easy, totally delicious and ready in only 30 minutes!

A quick run through of this Butternut Squash Curry situation:

How to make Butternut Squash Curry

Nothing tricky here! It’s all very straightforward once you’ve got that butternut squash prepared and you can see my tips for that just below. 

To make the curry:

Step 1 - Sauté the onions, then add the garlic, chili and curry powder. 

Step 2 - Add the cornflour, stir it all up then add the water gradually, stirring to work out any lumps. 

Step 3 - Add the squash and coconut milk, then simmer until the squash is fork tender.

Step 4 - Add the spinach and just before serving a squeeze of lemon juice. 

Done in a little over the time it takes your rice to cook! 

How to peel butternut squash

The only slightly annoying part about using butternut squash in a recipe, is peeling and chopping the squash. It can be tricky. But hang tight and read on if it’s got you stumped. I even have a super easy, microwave butternut squash peeling hack! 

 If you have a microwave, cut a little off each end off the squash so they are flat. About half an inch should do it. Then pierce the squash all over carefully with a fork, skewer or sharp knife. Stand it on a plate and pop it in the microwave on high for 3.5 minutes. Note that you must pierce it as otherwise you could have a butternut squash explosion on your hands. Not fun. Been there. Done it. 

When it comes out, allow it to cool, or protect your hands with a dish towel, and either use a potato peeler or knife to cut away the skin. If using a knife it’s easiest to stand the squash on the cutting board and cut downwards all around. The skin will fall away really easily. 

If you don’t have a microwave, to make it easy, you need a really sharp chef’s knife. Butternut squash are hard. A sharp knife will ensure your blade doesn’t slip and cause you an injury. 

Cut about half an inch off each end of the squash so they are flat. Then either use a sharp vegetable peeler to peel off the skin, or stand the squash on a wooden board, and cut vertical slices down and all around the edge until the skin is removed. 

Once the squash is peeled, cut it in half lengthways and use a spoon to scoop out the seeds and most of the stringy bits. 

To cube it, lay the squash flat side down on your board and cut into chunks of the desired size. 

Once cut, you can use the squash immediately, or refrigerate it in a sealed container for 2 to 3 days. 

Butternut squash alternatives 

If you aren’t a butternut squash lover or can’t be bothered to prepare one, sweet potato makes an excellent stand in, as does pumpkin.

You could also use regular potato and maybe add a cup of frozen peas into the sauce for sweetness and colour. Or green beans like my Super Simple Green Bean Potato Curry. 

How to serve 

Serve your curry with a steaming pile of freshly cooked coconut lime rice, quinoa, coconut basmati rice, or couscous and warm naan bread. Don’t forget the mango chutney too! If you don’t have any naan bread, my Easy Flatbread Recipe works really well with this too. Or an even quicker option is my no yeast flatbread which can be made in under 15 minutes. Don't forget a side of Quinoa Butternut Squash Salad too.

And you know when you make something like this and end up with just a bit of sauce left in the bottom of the pan with not enough squash etc left in it to make a proper meal? 

Well, do yourself a favour and make some fries, then drizzle the leftover sauce over the top of them and EAT. My guilty pleasure and something I always do with leftover curry sauce! 

Chips and curry sauce are an English tradition ;O) (when I say chips I mean fries - No matter how long I live in Canada, they will always be chips to me ;O)

How to store curry

The curry will keep well in the fridge for up to 4 days and reheats really well in a pan on the stove top. 

It also freezes well. To freeze, allow it to cool completely then freeze in a sealed container. Allow to defrost in the fridge overnight and then reheat in a pan on the stove top. You may need to add a little liquid to thin it out. Water, vegetable stock or a bit of coconut milk are all fine.

This recipe is one that is quick and easy enough for midweek but also good if you are having guests over too. Because it reheats so well you can even make it a day or two before you need it. 

Success Tips

• Use canned coconut milk. Don't sub any other plant milk. Canned coconut milk makes for a really creamy sauce as well as natural sweetness and flavour. It's not the same without it. Full fat coconut milk makes the creamiest sauce but light is fine too.
• Use a good quality curry powder. It's worth spending a little more to get a good one. The super cheap ones at the grocery store don't have great flavour, and without other spices in this recipe ('cus we are keeping it simple!), we are depending on that flavour to come through well. 
• Taste and adjust the seasoning before serving. As with most recipes, seasoning comes down to personal preference. Remember you can always add more, but you can’t take it away, so go slow. 
• The squeeze of lemon at the end, although not essential, adds a little something and is recommended. 
• Dress it all up with a sprinkle of fresh cilantro. 

Ways to adapt my Butternut Squash Curry

Fall is nearly here people and cozy comfort food doesn’t get much better than this! It’s good on so many levels. 

Will you eat a very huggable, deep bowl of butternut squash curry over rice with a side of fluffy naan? Or will you skip the rice and scoop the creamy curry up with your naan? Or will you serve it all over a pile of fries? Zero judgment here folks. As long as you enjoy it! 

Love curry?

If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

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