Stirring the Pot: Butternut Squash Red Curry 🧅🧄🍂
Easy, customizable fall dinner
September 29, 2025
Hi, everyone!
Now that it’s officially fall, one star ingredient I always come back to is butternut squash. It has a naturally sweet, nutty flavor and a velvety texture that holds up exceptionally well when roasted whole or cubed and added to a chili, stew, or in today’s featured recipe — Butternut Squash Red Curry — a restaurant-worthy meal that is quite simple to prepare at home.
The magic of this curry lies in the layering of flavors. Take the time to really sauté your aromatics (carrots, onions, ginger, garlic, and curry paste) with each addition until they’re fragrant. That extra minute or two makes all the difference in helping the coconut milk and stock absorb maximum flavor once added.
The garnishes included here don’t just look stunning on the plate; they turn a good curry into a great one. The cilantro and lime add brightness, and the peanuts and pomegranate deliver a satisfying crunch and a burst of tart and sweet. Don’t skip them! And if you want to make it your own, swap in sweet potatoes or white potatoes for the squash, cashews for the peanuts, or even add chickpeas or chicken thighs. That’s the beauty of a recipe like this — it’s a foundation you can easily customize with what you have on hand.
Butternut Squash Red Curry
INGREDIENTS
Serves 6 to 8
2 tablespoons unsalted butter 1 carrot, cut into 1/2-inch dice 1/2 Spanish onion, cut into 2 tablespoons finely minced fresh ginger 4 cups 1-inch-dice butternut Kosher salt and freshly ground black pepper 4 cloves garlic, minced | 2 tablespoons Thai red curry paste Two 13.5-ounce cans coconut milk 1 cup chicken stock 2 tablespoons fish sauce 1 cup fresh spinach Cooked long-grain rice (preferably jasmine), for serving 1/2 cup peanuts, toasted 1/2 cup fresh cilantro leaves 1/4 cup pomegranate seeds Lime wedges, for serving |
INSTRUCTIONS
Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach. Taste for seasoning and add more salt and pepper if needed.
Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.
Pro Tips
Cut all of your vegetables the day before — it makes the cooking process faster and far more enjoyable.
For extra protein, try adding cubed chicken thighs or chickpeas right into the curry before simmering in step 2.
A sharp chef’s knife is essential for peeling and cutting butternut squash. Food Network has a great step-by-step tutorial here.
News & Events
NEWS: I have partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.
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