Search thousands of recipes reviewed by home cooks like you.

Red Curry Butternut Squash

Red Curry Butternut Squash

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Chef John

Chef John

This lovely red curry butternut squash is sweet, spicy, and mysterious. This turkey-friendly side dish won't be everyone's cup of tea, but for those at the table that let it work its magic, it promises to be one of their favorite parts of the meal.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Chop green onions, reserving about 1 tablespoon chopped green onion tops for garnish. Heat vegetable oil in a Dutch oven or heavy saucepan over medium heat; saute larger portion of green onions, tomato paste, red curry powder, cumin, and red curry paste in the hot oil until green onions and seasonings sizzle and give off a toasted smell, about 5 minutes. Stir garlic into green onion mixture; saute until garlic is fragrant, about 1 more minute.
  2. Pour coconut milk into Dutch oven and stir until thoroughly combined. Mix fish sauce and brown sugar into coconut milk sauce, stirring to dissolve brown sugar. Bring sauce to a simmer.
  3. Stir butternut squash cubes into sauce, turn heat to medium-low, and cover with a lid. Gently stir every 5 minutes until squash are tender, about 20 minutes. Watch carefully, squash overcooks easily. Stir basil leaves into butternut squash. Taste for salt and spiciness and adjust seasoning if needed. Transfer to a serving dish and sprinkle with reserved green onions.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Mike's Girl
2

Mike's Girl

11/29/2013

I made this yesterday for Thanksgiving for my 12 guests and everyone raved about it. I thought it was really great myself! I followed the recipe as is and made it just before the meal (had already done all the prep). I have to admit I brought the pre-cut butternut squash which makes it even easier. Wonderful blend of flavors! I know I will be making it again.

Christina Van Dyke Godwin
1

Christina Van Dyke Godwin

2/23/2014

I didn't care for the taste.

Tami
1

Tami

1/26/2014

I loved this. I roasted the squash first (50 minutes at 350 degrees with a tablespoon of butter and a tablespoon of coconut oil for each side) and added some white rice. Delicious!

Similar recipes

ADVERTISEMENT