Why not certainly? Butternut squash is so versatile. Its bright orange flesh is velvety and sweet. It matches perfectly with a spicy coconut red curry sauce. With a generous quantity of fresh ginger and garlic, and a huge handful of spinach, this dish really kicks it.
Butternut Squash Curry
Butternut Squash Curry
Why youll enjoy it: This healthy curry is loaded with vegetables and tastes every bit as good as dining establishment entrées.
How long it takes: 45 minutesEquipment youll require: big covered pan such as a Dutch ovenServings: 4 generous portions
Are you like me and purchase method a lot of butternut squash in the fall? I constantly get brought away by the abundance of squash at the farm market, imagining how scrumptious they are and the number of methods Ill enjoy them: squash soup, roasted squash, stuffed squash, and the list goes on.
Youll in fact discover 14 butternut squash recipes on my site which offers you a concept of how much we enjoy it, and the list continues to grow. Why not a vegetable curry featuring charming butternut squash?
Youll love the creamy red curry sauce in this butternut squash curry! Spoon it over fragrant jasmine rice for a satisfying meatless meal.
Why not ward off those winter bugs with a meal that improves your body immune system and tastes absolutely scrumptious also? Eating well doesnt have to be boring or boring at all. This veggie curry will have your taste a-zinging!
Butternut squash is so great for you, too. Its packed with vitamin A, fiber, and all sort of anti-oxidants. Its even a good source of minerals, including calcium and iron (Healthline).
About This Recipe
Ill provide you an introduction of the dish here to get you started. Search for complete guidelines, measurements, and nutrition information on the recipe card below.
Youll require a good-sized pan with a lid. A Dutch oven does the task well but if you dont have one, a 5 to 6 quart stock pot is great.
A sharp knife is helpful for prepping the squash. Youll want to peel it initially; then suffice in half lengthwise and scrape out the seeds. The squash can be prepped a day or 2 beforehand; cool it up until youre ready to prepare.
It takes a bit of measuring and chopping, this recipe is relatively simple. You can have it on the table in about 45 minutes and that includes fifteen minutes of simmering time (which is down time for you).
Tomato Paste Tip
Typically dishes call for a little quantity of tomato paste and youre left with a partial can. It defrosts quickly and is so handy to utilize for future dishes.
What Youll Need
Butternut Squash: A hard-skinned winter season squash, butternut squash is tan and bell-shaped. Look for a squash that weighs about 2 pounds.Onion, Red Bell Pepper, Garlic: This savory trio flavors the curry and includes nutrition, too. Rice, for serving: The curry is served on prepared rice.
A great vegetable peeler can make all the difference when youre peeling a butternut squash. Look for one with a comfy manage and sharp blades.
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How To Make It
Next, stir in the tomato paste so that it coats the components in the pan.
Add the cubed squash, the broth, and the coconut milk.
End up the recipe with a handful of fresh cilantro and a squeeze of lime juice. Save a few sprigs of cilantro and wedges of lime to garnish, if you like.
Does not that curry smell so, so good? It will wilt almost immediately once it strikes the hot curry sauce.
Its a good concept to get the rice started now, too. It might get done a little ahead of the curry however thats fine. Rice is quite forgiving. Simply leave the lid on and let it steam. Ive utilized the pre-cooked rice in bags that you microwave and they truly are quite excellent if youre looking for a shortcut. We also like making jasmine rice in the Instant Pot.
Wondering how to tell if the squash is done? Poke a fork into a couple pieces. You should not feel a lot of resistance; the fork needs to go in pretty quickly. Attempt not to overcook it because then the squash tends to fall apart.
Heat a splash of oil in your pan and sauté the sliced onions and red bell pepper.
Begin by prepping the squash, onions, ginger, pepper, and garlic. Open the tomato paste, coconut milk, and broth.
Offer whatever a really good stir. Turn the warm up a little and bring the curry to a simmer. Lower the heat, cover the pan, and let it prepare for about fifteen minutes, or until the squash is simply tender.
Once they are softened, include the garlic, ginger, and the ground spices. Stirring continuously, cook the mix a number of minutes. The garlic smells so aromatic, and the spices toast gently which really improves their flavor.
Still have room for dessert? Everyone likes these blondies and they are really easy to make. Topped with a scoop of vanilla ice cream and a drizzle of caramel sauce or hot fudge, they are an incredible ending to an extremely satisfying supper.
Serve butternut squash curry with steaming rice. Warm flat bread, such as naan, complements this dinner.
Frequently asked questions
Do you peel butternut squash before you utilize it? Since butternut squash is a winter squash, the peel is inedible and hard, even when cooked. Squash is easy to peel using a veggie peeler or sharp paring knife. Once its peeled, butternut squash can be cubed and roasted, simmered into a soup or curry, or air fried.Not all cooking techniques need peeling. Among the simplest ways to prepare squash is to simply suffice in half, eliminate the seeds, and bake it. The prepared flesh can be dug of the shell or you can stuff the cooked halves with a savory mix of bacon, quinoa, and kale.Learn how to cook butternut squash four methods this informative post. Why do my hands feel weird after cutting butternut squash? I love this concern! You may have seen that when you cut butternut squash or any winter season squash, including pumpkins, they become quite slimy and slippery. The “slime” sticks to your hands, and when it dries, it feels weird.According to Southern Living, this sap-like compound can “recover” the squash if it gets nicked or cut, forming a scab-like finishing over the cut. When it dries on your hands though, it doesnt feel so great. Who wants a squash scab on their hands?Seriously, squash scabs aside, energetic hand cleaning normally takes care of the issue. Wear gloves to secure your hands when you prep squash if it is actually bothersome.
Make It Your Own
To get a start on this dish ahead of time, prep the squash and refrigerate it in a covered container or resealable bag. The dry spices can be measured out ahead of time.
Storage & & Reheating Tips
Cool remaining curry promptly, ideally different from the prepared rice. It will keep for three to 4 days.
Reheat specific parts in the microwave at 50% power, in 30 second increments, until heated through. Larger amounts can be reheated in a frying pan on the range over medium heat.
More Vegetarian Meals
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Prep Time: 15 minsCook Time: 30 minsTotal Time: 45 mins
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Rather of stirring in lime juice, garnish with wedges of lime or lemon.
Nutrition estimations do not consist of rice.
If preferred, include protein such as chicken, tofu, or shrimp. Sauté them initially in the oil up until cooked, get rid of from pan, and continue with dish, adding them back in before serving.
Cool remaining curry immediately, ideally different from the prepared rice. It will keep for three to four days. Reheat individual parts in the microwave at 50% power, in 30 2nd increments, till heated through. Larger amounts can be reheated in a frying pan on the range over medium heat.
Butternut Squash: A hard-skinned winter season squash, butternut squash is tan and bell-shaped. Because butternut squash is a winter squash, the peel is hard and inedible, even when prepared. You may have seen that when you cut butternut squash or any winter season squash, including pumpkins, they end up being quite slimy and slippery. Who desires a squash scab on their hands?Seriously, squash scabs aside, vigorous hand cleaning normally takes care of the issue. Include tomato prepare and paste, stirring, for 1 minute, or up until onions and spices are coated with tomato paste.Add broth, squash, and coconut milk, bring to simmer; turn heat down and carefully simmer, covered, up until squash is tender and sauce has thickened, 15 minutes.Stir in spinach and permit to wilt, stirring sometimes.
InstructionsHeat oil in big Dutch oven over medium heat. Include onion and red bell pepper and cook, stirring occasionally, till translucent, 5 to 7 minutes. Stir in garlic, ginger, garam masala, coriander, turmeric, paprika, salt, red pepper flakes, and pepper; cook, stirring, 2 minutes. Add tomato paste and cook, stirring, for 1 minute, or till onions and spices are covered with tomato paste.Add coconut, broth, and squash milk, give simmer; turn heat down and carefully simmer, covered, until squash is tender and sauce has actually thickened, 15 minutes.Stir in spinach and enable to wilt, stirring periodically. Stir in lime juice and cilantro.Serve over rice, sprinkled with cilantro and chopped cashews, if wanted.
Youll love the velvety red curry sauce in this butternut squash curry! Spoon it over fragrant jasmine rice for a rewarding meatless meal.
Nutrition InformationServing: 1.75 cups, Calories: 403kcal, Carbohydrates: 38g, Protein: 7g, Fat: 29g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 993mg, Potassium: 1311mg, Fiber: 8g, Sugar: 10g, Vitamin A: 20097IU, Vitamin C: 100mg, Calcium: 170mg, Iron: 7mg
This site provides approximate nutrition info for convenience and as a courtesy just. Nutrition information is collected primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.