Butternut Squash Curry

Perfect for Leftover Meat: This butternut squash curry is very simple and is a great way to use up leftovers, especially after the holidays when you have extra ham or turkey.

Easy to Make: With simple preparation steps and common ingredients, this butternut squash curry recipe is a breeze to whip up. From mincing garlic to simmering the curry, each step is straightforward, making it perfect for both seasoned cooks and beginners.

Cozy Family Favorite: This cozy recipe is a surefire crowd-pleaser. Its comforting creaminess and balance of sweet and savory flavors make it a hit with both kids and adults. Serve it with basmati rice or naan bread for a complete meal that your family will request again and again.

Variety of Serving Options: This versatile curry can be served in a variety of ways. Enjoy it chunky for a hearty meal, or cook it a bit longer for a smoother curry. It pairs beautifully with rice or naan bread, and it's even better the next day, making it a great option for meal prep.

All you need are some incredibly simple, pantry-staple ingredients to make this delicious butternut squash curry recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Ham/Turkey/Leftover Meat: For protein, you can also switch it up with leftover turkey, chicken, or any type of leftover meat. Keep in mind that ham gives this curry a lot of its savoriness so you may need to add a bit of salt if you are using another protein.
• Onions: These are essential for building the flavor profile of the curry, providing a sweet and slightly tangy taste when cooked.
• Garlic: Minced garlic gives the curry a garlicky, spicy, and slightly sweet flavor, which is a key component in many curry dishes.
• Thai Red Curry Paste: This ingredient brings heat and a depth of flavor to the curry. It's a blend of various spices and herbs, which infuse the dish with their aromas. You can use any type of Thai curry paste (red, yellow, or green) but I personally find red curry gives the most robust flavor. Green curry is usually the spiciest and very hot, and yellow curry is the mildest of the three.
• Curry Powder: This spice mix is a quick way to add traditional curry flavors to your dish, including the warmth of turmeric and the heat of cumin and coriander. Any type of yellow curry powder works great for this recipe. I usually use Madras curry powder.
• Butternut Squash: This is the star ingredient of the dish, lending a sweet and slightly nutty flavor. To easily cut the squash, poke multiple holes in it and microwave it for a few minutes to soften. Be careful, as it will be very hot.
• Tomatoes: These add a touch of tangy and sweetness to the curry, balancing the spice and heat from the curry paste and powder.
• Coconut Cream: This brings a rich, creamy texture to the curry, enhancing its flavors and adding a slight sweetness. If you can't find coconut cream, I highly recommend using full fat coconut milk instead.
• Soy Sauce: This will give the curry a bit more savoriness and umami flavor, especially if you're not using ham.

Making this incredible butternut squash curry recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Preparing Your Ingredients

Prepare your garlic and onions:  Start by finely mincing your garlic and dicing your onions. Once done, set them aside.

Prepare your butternut squash:  Cut off the tips of your squash and split it lengthwise. Discard all the seeds. To make peeling easier, cut the squash into smaller, approximately three-inch chunks and use a knife to cut off the skin. Once peeled, cut your squash into half to one-inch chunks and set them aside.

Begin cooking:  Set your stove to medium-low heat and add oil to a large skillet. Once heated and the oil shimmers, toast your curry powder and curry paste for about two to three minutes until they become fragrant. Be careful during this step as the oil may splash!

Adjust your heat:  Turn your stove up to medium heat. Add your onions and ham to the skillet and cook until they brown and soften, which should take about three to five minutes.

Next add your garlic:  Mix in your minced garlic and let it cook for a minute.

Add your vegetables:  Next, add in your tomatoes and prepared butternut squash. Don't worry if your mixture looks dry at this point, the squash will release its juices as it cooks down.

Add your coconut milk:  Pour in your full-fat coconut milk and soy sauce and stir your curry.

Simmer your curry:  Adjust your stove back to low heat and let your curry simmer for about an hour. Make sure to stir it every fifteen to twenty minutes.

Season your curry:  After an hour, do a taste test. If you prefer a more savory flavor, add soy sauce or half a teaspoon of salt.

Check your squash:  By now, your squash should be tender. Stir your curry a few times to help the squash blend into the curry. If you prefer a chunkier curry, it's ready to serve! If you'd like a smoother curry, let it cook for another ten minutes, then stir again.

Serve your curry:  Your delicious butternut squash curry is ready to serve! Enjoy it with some basmati rice or naan bread. This curry tastes even better the next day!

This delicious butternut squash curry recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Go Vegan: If you're opting for a plant-based diet, this variation is just right for you. Simply remove the ham and add chickpeas or red lentils for that protein boost. You won't miss the meat with the rich flavors of garlic, onion, and spices in this vegan butternut squash curry.

Add Some Sweetness: If you love the sweet and savory combo, this variation is for you. Swap out half of the butternut squash for sweet potatoes. The sweet potatoes will become fork-tender and add a wonderful sweetness that balances the spices.

Spice It Up: If you're a fan of heat, this variation is for you. Add a teaspoon of cumin or a sprinkle of red pepper flakes to the curry for that extra kick. The heat from the spices will add a nice contrast to the sweetness of the butternut squash. Alternatively, I also like to add a few squirts of sriracha chili sauce as well for some extra heat.

If you have any remaining Thai coconut butternut squash curry, storing it is a breeze! Allow it to cool down, then transfer it into an airtight container. It can be stored in the fridge for up to five days. 

When you're ready to dive back into those yummy flavors, simply reheat it in a large skillet over medium heat until it's simmering. If it seems a bit too thick, don't hesitate to add a splash of water or some chicken stock to bring back its original saucy consistency.

Alternatively, you can also microwave it as well in 1 minute increments (up to 2-3 minutes) and stirring in every minute to ensure that the curry is being heated evenly.

Thawing is just as easy. If you've stored your curry in the fridge, it should be good to go straight into the skillet. However, if you've frozen it, you'll want to let it thaw in the fridge overnight before reheating.

Speaking of freezing, this recipe is freezer-friendly! Butternut squash curry can be frozen for up to three months. To freeze, let the curry cool completely before transferring it to a freezer-safe container or heavy-duty freezer bags. It's best to portion out individual servings for easy thawing and reheating later.

Quick Note: When thawing and reheating, the full-fat coconut milk in the curry might separate a bit, making the sauce less creamy. But don't worry, a good stir should bring it back together, and it'll still taste as delicious as the day you first made it.

If you made this Creamy Butternut Squash Curry recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

Please also consider leaving a ⭐⭐⭐⭐⭐ rating and a comment to tell me how it went! I'd love to hear from you if you made this!

If you like my recipes and want to be updated on when new ones come out, please consider subscribing to my newsletter (we don't spam) and follow along on Instagram, Facebook, and Pinterest for all of my latest recipes!