Curried Butternut Squash



I love the flavor of curry but most times I am unable to handle the heat.  Especially Asian style curries.  So when I’m in the mood for curry I create my own using curry powder or red curry paste.  Here I opted to use curry powder.  I love the strength of the spice without bringing on the heat.  And to make it even more flavorful I added in grated fresh ginger and fresh turmeric.  Definitely a vibrant and happy meal!


Josh worked late this night so I ended up getting lazy and not adding in any special toppings other than cilantro leaves.  Bean sprouts, shredded carrot, daikon radish, jicama, fresh snap peas, and/or chopped cucumber for a few suggestions.  Originally I intended to add in tempeh, but forgot as I was cooking later than usual.  We ate this in lettuce wraps but you could easily cook the vegetables down more into a stew and enjoy it over rice.


Curried Butternut Squash

  • grapeseed oil
  • 2 cups cubed butternut squash
  • 1 cup chopped Thai eggplant (small round eggplants)
  • 5 scallions, chopped
  • 1″ knob of ginger, peeled and grated
  • 1/2″ knob of turmeric, peeled and grated
  • 1 tablespoon curry powder
  • 1/4 teaspoon garlic powder
  • s&p
  • 2/3 cup coconut milk (or a small can of coconut milk – Thai Kitchen)
  • 1/2 cup cilantro leaves
  • butter lettuce
  1. In a heavy pot heat up a tablespoon of grape seed oil.  Add the squash cubes, eggplant, and scallion.  Sauté for 5 minutes until lightly browned.
  2. Stir in the ginger, turmeric, curry, garlic powder, and season with s&p.  Mix well and continue to cook a few minutes until fragrant.
  3. Add the coconut milk, cover and simmer until squash is tender 10-15 minutes.  Season more if necessary.
  4. Serve topped with fresh cilantro and butter lettuce.

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