Yellow Butternut Squash Curry

I love this curry because butternut squash becomes wonderfully tender while absorbing the fragrant spices and creamy coconut sauce. Its natural sweetness balances the earthy turmeric and warming curry spices beautifully.

I also appreciate how simple the recipe is to customize. I can add chickpeas for extra protein, stir in leafy greens, increase the chile for more heat, or add different vegetables depending on what I have available.

Another reason I make this recipe is that the flavor becomes even better after resting. I can prepare it ahead for an easy dinner or keep leftovers for a quick meal later in the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the curry:

• Butternut squash, peeled and cubed
• Full-fat coconut milk
• Vegetable broth
• Yellow onion
• Garlic cloves
• Fresh ginger
• Yellow curry powder
• Ground turmeric
• Ground cumin
• Ground coriander
• Red pepper flakes or fresh chile, optional
• Tomato paste
• Coconut oil or vegetable oil
• Brown sugar or maple syrup
• Soy sauce or tamari
• Fresh lime juice
• Salt
• Freshly ground black pepper

For serving:

• Cooked jasmine or basmati rice
• Fresh cilantro
• Lime wedges
• Sliced green onions, optional
• Toasted cashews, optional

Directions

I start by peeling the butternut squash, removing the seeds, and cutting the flesh into evenly sized cubes. I try to keep the pieces similar in size so they cook at approximately the same rate.

I heat coconut oil or vegetable oil in a large pot over medium heat. I add the chopped onion and cook until it becomes soft and translucent.

I add the minced garlic and grated ginger and cook briefly until fragrant. Then I stir in the yellow curry powder, turmeric, cumin, coriander, and optional chile.

I cook the spices for about 30 seconds, stirring constantly. I find that briefly blooming the spices in oil gives the finished curry a deeper aroma and flavor.

I add the tomato paste and cook it for another minute. Then I add the cubed butternut squash and toss it through the aromatic mixture until the pieces are coated with the spices.

I pour in the coconut milk and enough vegetable broth to create a rich sauce around the squash. I stir in the soy sauce or tamari and a small amount of brown sugar or maple syrup.

I bring the curry to a gentle simmer, reduce the heat, and partially cover the pot. I cook it until the butternut squash is tender but still holds its shape, usually about 20 to 25 minutes.

I stir the curry occasionally while it cooks. If the sauce becomes thicker than I want, I add a small splash of vegetable broth. If it seems too thin, I let it simmer uncovered for several minutes.

Once the squash is tender, I stir in fresh lime juice. I taste the sauce and adjust the salt, sweetness, acidity, or spice until I have the balance I prefer.

I spoon the Yellow Butternut Squash Curry over warm jasmine or basmati rice and finish each bowl with cilantro, lime wedges, and optional toasted cashews.

Servings and Timing

I usually make this Yellow Butternut Squash Curry for about 4 servings. Preparing pre-cut squash can shorten my prep time considerably, while cutting a whole squash takes a few extra minutes.

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 4

Variations

When I want additional protein, I add drained chickpeas to the curry. I stir them in with the coconut milk so they have time to absorb some of the flavors while the squash cooks.

For extra vegetables, I add cauliflower, bell peppers, green beans, peas, or spinach. I add quick-cooking vegetables toward the end so they remain colorful and retain some texture.

When I want a spicier curry, I add sliced fresh chile, cayenne pepper, or additional red pepper flakes. I can also serve chile oil on the side so I can adjust the heat in individual portions.

For a creamier curry, I mash a few pieces of cooked butternut squash directly into the sauce. I find this naturally thickens the curry without requiring flour or another thickener.

I can also replace some or all of the butternut squash with sweet potato, pumpkin, or another firm winter squash. I adjust the cooking time depending on the size and density of the vegetables.

Storage/Reheating

I store leftover Yellow Butternut Squash Curry in an airtight container in the refrigerator for up to 4 days. I prefer storing the rice separately so it maintains a better texture.

I reheat the curry gently in a saucepan over medium-low heat, stirring occasionally. If the coconut sauce thickens considerably in the refrigerator, I add a splash of vegetable broth or water.

For individual portions, I reheat the curry in the microwave in short intervals, stirring between each interval until thoroughly hot.

I can also freeze the curry in freezer-safe containers for up to 3 months. I let it cool completely before freezing and thaw it overnight in the refrigerator before reheating.

I add fresh cilantro, lime juice, and crunchy toppings after reheating rather than before storage. I find this keeps the finished dish tasting brighter and fresher.

FAQs

What makes this butternut squash curry yellow?

I use turmeric and yellow curry powder to give the sauce its distinctive golden-yellow color. These spices also contribute earthy, warm, and aromatic flavors that complement the sweetness of the squash.

Can I use frozen butternut squash?

Yes. I can use frozen butternut squash when I want to save preparation time. I add it directly to the curry and monitor it closely because frozen squash can become tender more quickly than larger pieces of fresh squash.

Can I add chickpeas to Yellow Butternut Squash Curry?

Yes. I often add chickpeas when I want a heartier meal with additional plant-based protein and texture. I drain and rinse them before stirring them into the coconut curry sauce.

How can I thicken butternut squash curry?

I let the curry simmer uncovered so some of the liquid can evaporate. I can also mash several pieces of cooked butternut squash into the sauce, which gives me a naturally thicker and creamier consistency.

What can I serve with Yellow Butternut Squash Curry?

I like serving this curry with jasmine rice, basmati rice, brown rice, quinoa, or warm flatbread. I usually add fresh cilantro and lime at the end because their freshness balances the rich coconut sauce.

Conclusion

Yellow Butternut Squash Curry gives me a comforting combination of tender squash, creamy coconut milk, warming spices, ginger, garlic, and bright lime. I love how the natural sweetness of the butternut squash balances the savory and aromatic flavors of the golden curry sauce.

Yellow Butternut Squash Curry

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Yellow Butternut Squash Curry combines tender squash with creamy coconut milk, turmeric, ginger, garlic, and warming spices in a vibrant golden sauce. Serve it over jasmine or basmati rice with fresh cilantro and lime for a comforting plant-based meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Vegan

Ingredients

• 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup vegetable broth, plus more as needed
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons yellow curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes or 1 small fresh chile, finely sliced, optional
• 2 tablespoons tomato paste
• 2 tablespoons coconut oil or vegetable oil
• 1 tablespoon brown sugar or maple syrup
• 1 tablespoon soy sauce or tamari
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 3 cups cooked jasmine or basmati rice, for serving
• 1/4 cup chopped fresh cilantro, for serving
• 1 lime, cut into wedges, for serving
• 2 green onions, thinly sliced, optional for serving
• 1/3 cup toasted cashews, optional for serving

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Instructions

1. Peel and seed the butternut squash, then cut it into evenly sized 1-inch cubes so the pieces cook at approximately the same rate.
2. Heat the coconut oil or vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
3. Add the garlic and ginger and cook for about 30 seconds until fragrant.
4. Stir in the yellow curry powder, turmeric, cumin, coriander, and optional red pepper flakes or fresh chile. Cook for 30 seconds, stirring constantly, to bloom the spices in the oil.
5. Add the tomato paste and cook for 1 minute, stirring frequently. Add the cubed butternut squash and toss until evenly coated with the aromatic spice mixture.
6. Pour in the coconut milk and 1 cup vegetable broth. Stir in the brown sugar or maple syrup, soy sauce or tamari, salt, and black pepper.
7. Bring the curry to a gentle simmer. Reduce the heat to medium-low, partially cover the pot, and simmer for 20 to 25 minutes, stirring occasionally, until the squash is fork-tender but still holds its shape.
8. If the curry becomes too thick while cooking, stir in additional vegetable broth a few tablespoons at a time. If the sauce is too thin once the squash is tender, simmer uncovered for 3 to 5 minutes to reduce it.
9. Remove the curry from the heat and stir in the fresh lime juice. Taste and adjust the salt, sweetness, acidity, or chile to preference.
10. Divide the warm jasmine or basmati rice among 4 bowls and spoon the curry over the top. Garnish with cilantro, lime wedges, and optional sliced green onions and toasted cashews.

Notes

• For additional protein, add 1 drained and rinsed 15-ounce can of chickpeas with the coconut milk and broth.
• Cauliflower, bell peppers, green beans, peas, or spinach can be added. Add quick-cooking vegetables near the end to prevent overcooking.
• For additional heat, increase the red pepper flakes or add fresh chile or cayenne pepper.
• For a naturally thicker sauce, mash several pieces of cooked butternut squash into the curry before serving.
• Sweet potato, pumpkin, or another firm winter squash can replace some or all of the butternut squash.
• Frozen butternut squash can be used but may require less cooking time than fresh squash.
• For a gluten-free version, use certified gluten-free tamari instead of regular soy sauce.
• Store leftover curry in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Store cooked rice separately for the best texture.
• Reheat gently with a splash of vegetable broth or water and add fresh cilantro and lime after reheating.

Nutrition

• Serving Size: 1 serving with rice
• Calories: 560 kcal
• Sugar: 12 g
• Sodium: 650 mg
• Fat: 25 g
• Saturated Fat: 17 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 78 g
• Fiber: 9 g
• Protein: 10 g
• Cholesterol: 0 mg