If you love vegetarian curry recipes, Aloo Gobi is right up your alley! I am an absolute curry-obsessive. Curry in any way, shape or form is a win for me. I have been loving all forms of vegetable curry lately. I have made cauliflower curry more times than I can count and my new love is this creamy butternut squash curry. Butternut is a staple food in our home because I know my kids will eat it with no hassle. Turning sweet, roasted butternut squash into an aromatic curry is a great way to use this fall favorite in an easy, vegetarian recipe. I like roasting the butternut before adding to the curry base sauce but you could also steam or boil the squash before. You could also swap the butternut for pumpkin if that’s all you have. To add some texture, I like to serve the curry with crispy chickpeas. Fried in a little oil with spices, the chickpeas are the perfect crunchy addition. Serve with rice and some fresh coriander (cilantro) for the perfect meatless meal.
What to serve with butternut squash curry
How to cut butternut squash
Place the butternut squash in front of you on a chopping board. Lay the butternut on its side then carefully make a long cut through and down the “neck”of the butternut. Turn the butternut then continue the cut down the rest of the squash. The butternut should now be cut in half. From here you can scoop out the seeds and roast the butternut whole or cut into chunks. If you’d prefer to peel the butternut first, peel the entire butternut with a sharp vegetable peeler. Continue by cutting the butternut in half and then scooping out the seeds. Chop the peeled butternut into chunks.
Storing and freezing
Cooked and cooled curry will last for 4-5 days if kept covered in the fridge. Butternut squash can tend to be watery once frozen and thawed but this curry can be frozen and kept in the freezer for up to 3 months. Thaw completely then reheat gently in a large pot over medium heat.
Butternut squash recipes
