Butternut Squash Curry Recipe

Butternut Squash Curry is a cozy American-style main dish where sweet butternut squash simmers in a creamy coconut milk curry sauce until the cubes turn soft and flavorful. The base starts with onion, garlic, and a little ginger cooked in oil, then curry powder or paste gets toasted so the spices bloom before the squash and broth go into the pot. Once the squash is tender, coconut milk and a squeeze of lime bring a rich, silky finish with just enough brightness to balance the sweetness. The curry serves over rice or with flatbread and works as a satisfying vegetarian main that still feels hearty and comforting.

Butternut Squash Curry Recipe

Creamy Butternut Squash Coconut Curry is a comforting American-style main dish where butternut squash simmers with onions, garlic, curry spices, broth, and coconut milk until tender and coated in a rich, golden sauce. Serve it over rice for a filling vegetarian dinner.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Dish

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Curry

• 2 lb butternut squash peeled, seeded, and cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 tsp fresh ginger finely grated (or ½ tsp ground ginger)
• 2 tbsp curry powder mild or medium
• ½ tsp ground cumin optional, for extra depth
• 3 cups vegetable or chicken broth
• 1 tsp kosher salt
• ½ tsp black pepper

For Finishing

• 1 can 13.5 oz full-fat coconut milk
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro or parsley optional, for topping

Equipment

• Large cutting board
• Chef’s knife
• Vegetable peeler
• Dutch oven with lid
• Measuring cups
• Measuring spoons
• Wooden spoon
• Ladle

Method

 

Prep the squash and aromatics

1. Place the butternut squash on a large cutting board, cut off both ends with a chef’s knife, then stand it upright and slice it in half from top to bottom.
2. Use a spoon to scoop out the seeds and stringy center, then lay each half flat on the cutting board and peel off the skin with a vegetable peeler.
3. Cut the peeled squash into 1-inch slices and then into 1-inch cubes with the chef’s knife, keeping the pieces even so they cook at the same rate.
4. Finely chop the onion on the cutting board and mince the garlic, then grate the ginger and keep everything in a small pile near the stove.

Build the curry base

1. Set a Dutch oven on the stove over medium heat, add 1 tbsp olive oil and 1 tbsp butter, and stir with a wooden spoon until the butter melts.
2. Add the chopped onion to the pot and cook for 5 minutes, stirring with the wooden spoon, until the onion softens and looks translucent.
3. Stir in the minced garlic and grated ginger and cook for 1 minute, moving them around with the wooden spoon so they become fragrant.
4. Sprinkle 2 tbsp curry powder and ½ tsp cumin into the pot and stir constantly with the wooden spoon for 1 minute to toast the spices in the hot fat without burning them.

Add squash and simmer

1. Add the squash cubes to the pot and stir with the wooden spoon until they are coated in the onion and spice mixture.
2. Pour 3 cups broth into the pot using a measuring cup, then add 1 tsp kosher salt and ½ tsp black pepper with measuring spoons and stir again to combine.
3. Turn the heat up to medium-high until the liquid starts to bubble, then lower the heat to medium-low, place the lid on the pot, and let it simmer gently for 20 minutes.
4. After 20 minutes, remove the lid and check a piece of squash with the wooden spoon or the tip of a knife; it should break apart easily with light pressure.

Add coconut milk and finish

1. Turn the heat to low, then pour the can of coconut milk into the pot and stir with the wooden spoon until the curry looks smooth and evenly golden.
2. Let the curry heat gently for 5 minutes on low, stirring now and then so the coconut milk warms and blends without boiling hard.
3. Stir in 1 tbsp lime juice with a measuring spoon, then taste the curry with a clean spoon and add a small pinch of extra salt or pepper if needed.

Serve

1. Ladle the hot butternut squash curry into bowls with a ladle and sprinkle chopped cilantro or parsley on top if you like, then serve over rice or with warm flatbread.

Notes

• Cut the butternut squash into even 1-inch cubes on the cutting board so they all soften at the same time and keep a nice bite in the curry.
• Toast the curry powder in the pot only briefly; stir with the wooden spoon and stop once it smells fragrant so the spices deepen in flavor without turning bitter.
• Leftover curry thickens in the fridge; reheat in a pot over low heat and add a splash of broth or water if you want a looser sauce for serving over rice.