I put together a 20-minute Butternut Squash Coconut Curry that marries creamy coconut and fragrant spices with an unexpected ingredient you’ll want to know about.
I never thought a bowl could be this quick and bold until I made my Butternut Squash Coconut Curry. The deep orange of butternut squash and the silkiness of coconut milk play against savory notes in a way that surprised me, like finding a secret in plain sight.
It feels like comfort with an edge, something you want after a busy day but that still tastes interesting. It sits near the top of my Butternut Squash Recipes list.
Try it once and youll be telling people about it even if you didnt mean to.
Ingredients
- butternut squash: sweet, creamy, high in fiber and vitamin A, keeps curry hearty
- coconut milk: rich and silky, adds fat for mouthfeel and subtle sweetness
- red curry paste: packs heat and umami, mostly spices, little protein
- fresh ginger: sharp citrusy bite, aids digestion and lifts the whole dish
- lime juice: brightens flavors with acidic tang, balances sweet coconut
- cilantro: fresh herb, adds grassy brightness, some people really dislike it though
- spinach or kale: adds leafy nutrients like iron and vitamin C, wilts fast
Ingredient Quantities
- 1 medium butternut squash (about 2 to 3 lb / 900 to 1350 g, roughly 6 cups cubed)
- 1 tbsp coconut oil or neutral oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 to 2 tbsp red curry paste or 1 tbsp curry powder if you dont have paste
- 1 can (14 oz / 400 ml) full fat coconut milk
- 1 cup (240 ml) vegetable broth or water
- 1 tbsp brown sugar or maple syrup
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 to 1 tsp salt, adjust to taste
- Freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro leaves for garnish
- Optional: 2 cups baby spinach or chopped kale
How to Make this
1. Prep the squash: cut off the ends, slice it in half lengthwise, scoop out the seeds, peel and cut into roughly 1 inch cubes (about 6 cups). If the squash is stubborn, microwave the whole thing for 2 to 3 minutes or buy pre-cut to save time.
2. Heat 1 tbsp coconut oil in a large skillet or pot over medium heat. Add the diced onion and a pinch of salt and cook until soft and slightly golden, about 4 to 5 minutes.
3. Add the minced garlic and grated ginger, cook 30 to 60 seconds until fragrant, dont let them burn.
4. Stir in 1 to 2 tbsp red curry paste (or 1 tbsp curry powder), 1 tsp ground turmeric and 1/2 tsp ground cumin. Cook about 45 seconds to bloom the spices, then add 1 tbsp brown sugar or maple syrup and stir to combine.
5. Add the cubed butternut squash, pour in 1 can (14 oz) full fat coconut milk and 1 cup vegetable broth or water. Scrape any browned bits from the bottom and bring to a gentle simmer.
6. Add 1/2 to 1 tsp salt and freshly ground black pepper to taste. Cover, reduce heat to medium-low and simmer 12 to 15 minutes until the squash is fork tender.
7. If using greens, stir in 2 cups baby spinach or chopped kale during the last 2 to 3 minutes so they just wilt.
8. For a thicker sauce mash a few pieces of squash against the side of the pot or simmer uncovered a few minutes to reduce. Stir in the juice of 1 lime, taste and adjust seasoning (more salt, lime or a pinch more sugar if it needs balance).
9. Serve hot, topped with chopped fresh cilantro and extra cracked pepper. Great over rice or with flatbread if you have it.
Equipment Needed
1. Sharp chef’s knife (for trimming, halving and cubing the squash)
2. Large cutting board
3. Vegetable peeler (or a knife if you prefer)
4. Large skillet or medium pot with lid (4 to 6 qt works well)
5. Wooden spoon or heatproof spatula
6. Measuring spoons and 1 cup measure
7. Can opener (for the coconut milk)
8. Citrus juicer or small reamer (for the lime)
FAQ
Butternut Squash Coconut Curry Recipe Substitutions and Variations
- Butternut squash: swap with sweet potatoes, pumpkin, or kabocha squash (use roughly the same volume, about 6 cups cubed). Sweet potato will make it sweeter, pumpkin is milder.
- Coconut oil: use olive oil, avocado oil, or unsalted butter/ghee (1 tbsp sub for 1 tbsp; butter adds richness but isnt dairy free).
- Full fat coconut milk: replace with light coconut milk plus a splash of coconut cream, or use 1 cup cashew cream (blend soaked cashews with water) for similar creaminess. Regular dairy milk works in a pinch but it’ll be thinner and less coconutty.
- Red curry paste or curry powder: if you dont have paste, use 1 tbsp curry powder plus 1 tsp tomato paste and a pinch of chili flakes; or 1 tbsp sambal oelek or harissa plus 1 tsp turmeric and 1/2 tsp ground coriander to mimic the flavor. Taste and adjust.
Pro Tips
1) Roast a handful of the squash cubes until they’re nicely browned on the edges, then fold them back in at the end so you get caramelized bites among the soft pieces, it adds real depth.
2) Bloom the curry paste and dry spices in the oil until super fragrant but dont let the garlic burn, then add a splash of broth and scrape the bottom of the pot to catch the browned bits, thats where a lot of the flavor hides.
3) For a silkier, thicker sauce puree about a cup of cooked squash or mash a few cubes right in the pot, if you like it chunky just mash less. If it gets too thick after chilling, warm it with a little warm broth not cold water, it loosens more smoothly.
4) Always finish with lime juice and taste for salt and sweetness, dont add the lime too early or it will fade. Add a crunchy topping like chopped peanuts, toasted coconut or fried shallots for contrast, and know leftovers keep well in the fridge for 3 to 4 days and freeze fine.
Butternut Squash Coconut Curry Recipe
I put together a 20-minute Butternut Squash Coconut Curry that marries creamy coconut and fragrant spices with an unexpected ingredient you'll want to know about.
6
servings
215
kcal
Equipment: 1. Sharp chef’s knife (for trimming, halving and cubing the squash)
2. Large cutting board
3. Vegetable peeler (or a knife if you prefer)
4. Large skillet or medium pot with lid (4 to 6 qt works well)
5. Wooden spoon or heatproof spatula
6. Measuring spoons and 1 cup measure
7. Can opener (for the coconut milk)
8. Citrus juicer or small reamer (for the lime)
Ingredients
-
1 medium butternut squash (about 2 to 3 lb / 900 to 1350 g, roughly 6 cups cubed)
-
1 tbsp coconut oil or neutral oil
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 tbsp fresh ginger, grated
-
1 to 2 tbsp red curry paste or 1 tbsp curry powder if you dont have paste
-
1 can (14 oz / 400 ml) full fat coconut milk
-
1 cup (240 ml) vegetable broth or water
-
1 tbsp brown sugar or maple syrup
-
1 tsp ground turmeric
-
1/2 tsp ground cumin
-
1/2 to 1 tsp salt, adjust to taste
-
Freshly ground black pepper, to taste
-
Juice of 1 lime
-
Fresh cilantro leaves for garnish
-
Optional: 2 cups baby spinach or chopped kale
Directions
- Prep the squash: cut off the ends, slice it in half lengthwise, scoop out the seeds, peel and cut into roughly 1 inch cubes (about 6 cups). If the squash is stubborn, microwave the whole thing for 2 to 3 minutes or buy pre-cut to save time.
- Heat 1 tbsp coconut oil in a large skillet or pot over medium heat. Add the diced onion and a pinch of salt and cook until soft and slightly golden, about 4 to 5 minutes.
- Add the minced garlic and grated ginger, cook 30 to 60 seconds until fragrant, dont let them burn.
- Stir in 1 to 2 tbsp red curry paste (or 1 tbsp curry powder), 1 tsp ground turmeric and 1/2 tsp ground cumin. Cook about 45 seconds to bloom the spices, then add 1 tbsp brown sugar or maple syrup and stir to combine.
- Add the cubed butternut squash, pour in 1 can (14 oz) full fat coconut milk and 1 cup vegetable broth or water. Scrape any browned bits from the bottom and bring to a gentle simmer.
- Add 1/2 to 1 tsp salt and freshly ground black pepper to taste. Cover, reduce heat to medium-low and simmer 12 to 15 minutes until the squash is fork tender.
- If using greens, stir in 2 cups baby spinach or chopped kale during the last 2 to 3 minutes so they just wilt.
- For a thicker sauce mash a few pieces of squash against the side of the pot or simmer uncovered a few minutes to reduce. Stir in the juice of 1 lime, taste and adjust seasoning (more salt, lime or a pinch more sugar if it needs balance).
- Serve hot, topped with chopped fresh cilantro and extra cracked pepper. Great over rice or with flatbread if you have it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 215kcal
- Fat: 15.8g
- Saturated Fat: 11.3g
- Trans Fat: 0g
- Polyunsaturated: 0.7g
- Monounsaturated: 3.8g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 630mg
- Carbohydrates: 22.7g
- Fiber: 3.6g
- Sugar: 5.8g
- Protein: 6.4g
- Vitamin A: 8000IU
- Vitamin C: 33mg
- Calcium: 50mg
- Iron: 1mg