Easy Butternut Squash Curry

This easy butternut squash curry is a warm, comforting dish full of cozy spices, creamy sauce, and tender squash. It’s simple to make, full of flavor, and perfect for a weeknight dinner when I want something hearty yet nourishing.

Why You’ll Love This Recipe

I love this curry because it strikes the perfect balance between sweet, savory, and spicy. The butternut squash becomes buttery soft as it cooks, while the curry sauce is rich and fragrant with spices. I also like that it’s naturally vegetarian (and can be vegan), yet still filling and satisfying. Plus, it’s a one-pot dish, which makes cleanup so much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, peeled and cubed

• Onion, chopped

• Garlic, minced

• Fresh ginger, grated

• Curry powder

• Ground cumin

• Ground turmeric

• Chili flakes or cayenne (optional)

• Coconut milk

• Vegetable broth

• Olive oil or coconut oil

• Salt and black pepper

• Fresh cilantro, for garnish

• Cooked rice or naan, for serving

Directions

I begin by heating oil in a large pot and sautéing the onion until softened. Then I add the garlic and ginger, letting them cook until fragrant. I stir in the curry powder, cumin, turmeric, and a pinch of chili flakes to bloom the spices.

Next, I add the cubed butternut squash and stir until coated in the spices. I pour in the coconut milk and vegetable broth, then let everything simmer until the squash is tender and the sauce has thickened, about 20–25 minutes.

Once the curry is ready, I season with salt and pepper, garnish with fresh cilantro, and serve it hot over rice or with warm naan.

Servings and timing

This recipe makes about 4 servings. It usually takes me around 15 minutes to prep the squash and other ingredients, and about 25 minutes to cook, so the whole dish is ready in about 40 minutes.

Variations

Sometimes I add chickpeas or lentils to make the curry even more filling and protein-rich. I also like to toss in spinach or kale at the end for some added greens. For a spicier version, I increase the chili flakes or add fresh chili peppers.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The curry reheats really well on the stovetop or in the microwave, and I usually add a splash of broth if the sauce has thickened too much. It also freezes beautifully for up to 2 months—perfect for meal prep.

FAQs

Can I use frozen butternut squash?

Yes, I can use frozen squash cubes to save time. They cook a little faster, so I just keep an eye on the texture.

Do I need to peel the squash?

Yes, I always peel it before cooking since the skin is too tough to eat in this recipe.

Can I make this curry vegan?

Yes, it’s already vegan if I use vegetable broth and coconut milk.

What can I serve with this curry?

I like serving it with fluffy basmati rice or warm naan bread to soak up the sauce.

Can I make it ahead of time?

Yes, the flavors actually deepen as it sits, so it’s great to make a day ahead and reheat when ready to serve.

Conclusion

This easy butternut squash curry is one of my favorite cozy meals to make when I want something comforting but still wholesome. I like how the sweet squash blends with the creamy, spiced sauce, and it always tastes even better the next day. Whether I make it for a quick family dinner or meal prep for the week, it never disappoints.