Dinner

Butternut Squash and Coconut Curry Recipe

ByMatteo Rossi November 3, 2025November 3, 2025

Introduction

This Butternut Squash and Coconut Curry is a comforting and flavorful dish that’s perfect for a quick weeknight dinner. Creamy coconut milk blends beautifully with warm spices and tender squash for a satisfying vegetarian meal.

A white bowl sits on a white marbled surface, divided into two main layers: one half filled with plain white rice showing soft, fluffy grains, and the other half holding a bright orange curry with chunky pieces of cooked vegetables, possibly sweet potato or carrot, coated in a creamy sauce and sprinkled with small bits of chopped green herbs. Two lime wedges rest on the rice side of the bowl, adding a fresh green contrast. In the background, folded white tortillas are arranged on a white plate, partially visible, along with silver fork and knife with wooden handles placed beside the bowl on the white marbled surface. Small pieces of chopped herbs and scattered lime wedges add a casual, fresh touch to the setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups butternut squash (peeled, deseeded, and diced)
1-2 tablespoons coconut oil
1 medium onion (finely chopped)
4 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
2 tablespoons curry powder
1/2 teaspoon paprika
1 teaspoon dried thyme
1 14-ounce can coconut milk
1 cup vegetable broth (or 1 vegetable bouillon plus 1 cup water)
1/4 teaspoon cayenne pepper (optional)
1 teaspoon sea salt (or to taste)
2 tablespoons fresh cilantro leaves

Instructions

Step 1: Heat coconut oil in a large saucepan over medium-high heat. Add the chopped onion, minced garlic, and grated ginger.
Step 2: Cook until the onion becomes soft and translucent, about 3 minutes.
Step 3: Stir in the curry powder, paprika, and dried thyme. Cook for 1 minute to release the spices’ aroma.
Step 4: Add the diced butternut squash, canned coconut milk, and vegetable broth to the pan. Stir to combine.
Step 5: Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer gently.
Step 6: Cook for 15 minutes, or until the squash is tender but still holds its shape.
Step 7: Stir in cayenne pepper (if using), sea salt, and fresh cilantro leaves. Adjust seasoning to taste.
Step 8: Serve the curry hot, ideally accompanied by steamed rice for a complete meal.

Tips & Variations

For extra creaminess, add a spoonful of coconut cream or blend part of the curry before adding cilantro.
Swap butternut squash for sweet potatoes or pumpkin if preferred.
Add chickpeas or cooked lentils to increase protein and make the curry heartier.
Adjust the cayenne pepper to control the heat level, or omit it entirely for a milder dish.
Fresh lime juice squeezed over the finished curry adds a bright, tangy lift.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much. This curry also freezes well for up to 2 months—thaw overnight in the fridge before reheating.