A spicy twist of a favorite winter squash! It’s winter squash season, and butternut is one of my favorites. And while there are so many delicious ways to use this mild and nutty squash, I love giving this fall favorite a little flavor boost. My curried butternut squash is easy to make and can be a hearty side dish, or when served over rice, it can be the main meal. It is so delicious and satisfying, and the warm Indian flavors give it just enough of a spicy kick. It’s a warm, hearty dish perfect for these chilly fall evenings.
Belle’s Curried Butternut Squash
1 tablespoon oil
¾ cup chopped onion
2-3 cups diced butternut squash
1 teaspoon ginger
4 tablespoons red curry paste
1 (15 ounce) can coconut milk
½ cup vegetables or chicken broth
2 teaspoons fish sauce (omit for vegans/vegetarians)
3-4 cups fresh greens, chopped (spinach, chard, bok choy)
Heat the oil in a large, deep skillet over medium-high heat. Add the onions and saute them for 5-6 minutes or until they begin to get golden. Add the butternut squash and sprinkle with the ginger. Stir to coat with the oil. Add the red curry paste and stir until all the butternut squash is coated. Continue to cook for 2-3 minutes. Add the broth, coconut milk, and fish sauce. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook until tender, about 15 minutes. Stir in the greens and allow them about 5 minutes to wilt. Serve over rice if desired.
