Best Red Curry Butternut Squash Recipes

RED CURRY BUTTERNUT SQUASH

Red Curry Butternut Squash image

This lovely red curry butternut squash is sweet, spicy, and mysterious. This turkey-friendly side dish won't be everyone's cup of tea, but for those at the table that let it work its magic, it promises to be one of their favorite parts of the meal.

Provided by Chef John

Categories Side Dish Vegetables Squash

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

1 bunch green onions
1 tablespoon vegetable oil
2 tablespoons tomato paste
1 tablespoon red curry powder
1 teaspoon ground cumin
1 teaspoon red curry paste
3 cloves garlic, crushed
1 (14 ounce) can coconut milk
3 tablespoons fish sauce
1 ½ tablespoons brown sugar
1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
¼ cup torn fresh basil leaves

Steps:

Chop green onions, reserving about 1 tablespoon chopped green onion tops for garnish. Heat vegetable oil in a Dutch oven or heavy saucepan over medium heat; saute larger portion of green onions, tomato paste, red curry powder, cumin, and red curry paste in the hot oil until green onions and seasonings sizzle and give off a toasted smell, about 5 minutes. Stir garlic into green onion mixture; saute until garlic is fragrant, about 1 more minute.
Pour coconut milk into Dutch oven and stir until thoroughly combined. Mix fish sauce and brown sugar into coconut milk sauce, stirring to dissolve brown sugar. Bring sauce to a simmer.
Stir butternut squash cubes into sauce, turn heat to medium-low, and cover with a lid. Gently stir every 5 minutes until squash are tender, about 20 minutes. Watch carefully, squash overcooks easily. Stir basil leaves into butternut squash. Taste for salt and spiciness and adjust seasoning if needed. Transfer to a serving dish and sprinkle with reserved green onions.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 37.2 g, Fat 17.2 g, Fiber 6.9 g, Protein 5.5 g, SaturatedFat 12.8 g, Sodium 631.9 mg, Sugar 10.1 g

THAI RED CURRY WITH BUTTERNUT SQUASH AND CHICKPEAS

Thai Red Curry with Butternut Squash and Chickpeas image

Provided by Curtis Stone

Categories Vegetarian Quick & Easy Dinner Curry Chickpea Squash Butternut Squash Fall Vegan Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 small butternut squash (about 2 pounds)
2 tablespoons canola oil
1/3 cup Thai red curry paste
One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
Kosher salt
One 13-ounce can unsweetened coconut milk
1/3 cup fresh cilantro, plus more for garnish

Steps:

1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons.
2. Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
3. Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
4. Divide the curry among four soup bowls, top with cilantro, and serve.