Recipe by Chef John
"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."
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red curry powder
red curry paste
1 (14 ounce) can
1 1/2 tablespoons
1 (3 pound)
butternut squash - peeled, seeded, and cut into 1-inch cubes
torn fresh basil leaves
I made this yesterday for Thanksgiving for my 12 guests and everyone raved about it. I thought it was really great myself! I followed the recipe as is and made it just before the meal (had already done all the prep). I have to admit I brought the pre-cut butternut squash which makes it even easier. Wonderful blend of flavors! I know I will be making it again.
I didn't care for the taste.
I loved this. I roasted the squash first (50 minutes at 350 degrees with a tablespoon of butter and a tablespoon of coconut oil for each side) and added some white rice. Delicious!
I made this without changing a thing. It is absolutely delicious. Not too spicy, wonderful blend of flavors. I'm adding to my recipe book. Love it!! (and so does my family!)
Love this dish! Making it again tonight. Super easy and delish. Serving it on quinoa.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Curry Butternut Squash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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