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Butternut Squash Curry

Yield
Servings
Prep time
30 mins
Course
Entrée
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free
Source

Adapted from www.joonbug.com

Description

This simple to prepare dish will warm you up with its heady, aromatic spices. If you have a different variety of squash in the kitchen, feel free to substitute it for the butternut.

Ingredients

2 butternut squash (medium-sized, peeled)
2 Tcoconut oil (or canola or olive oil)
2 clvgarlic (minced)
  ginger (fresh, 1 1/2 " piece, peeled and grated)
1 tcurry powder
  lemongrass (1 stalk, outer layer discarded, cut into 1/2" pieces)
1 jalepeño (sliced, seeded)
1 ccoconut milk
2 Tlime juice (fresh, from 1 lime)
1⁄2 cclilantro (fresh, chopped)

Instructions

Halve the squash and scoop out the seeds. Cut the flesh into 1/2" cubes (about 6 cups).

Using the side of a large knife on a cutting board, smash the minced garlic, grated ginger, and curry powder together to form a paste (or use a mortar and pestle).

In a large skillet, heat the oil over medium heat. Add the curry paste and lemongrass and cook, stirring constantly, until fragrant, about 2 minutes. Add the squash to the skillet and cook until the squash begins to soften, about 5 minutes. Add the jalepeño, coconut milk, and 1 cup of water, raise the heat to medium-high, and bring to a simmer. Cook, stirring occasionally, until the squash becomes fork-tender and the liquid turns creamy, about 10-15 minutes. Stir in the lime juice, and salt to taste.

Serve hot, topped with freshly chopped cilantro.