Red Curry Butternut Squash Recipe - Allrecipes.com
Red Curry Butternut Squash  Recipe
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Red Curry Butternut Squash
See how to make a flavorful curried squash side dish. See more
  • READY IN 40 mins

Red Curry Butternut Squash

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2013

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.

 
Most Helpful Critical Review
Feb 23, 2014

I didn't care for the taste.

 

16 Ratings

Jan 26, 2014

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!

 
Dec 08, 2013

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!)

 
Oct 29, 2014

FanTASTIC. I also added some kale in the final 5 minutes to give it some fiber. And I let it cook longer than the recipe explains because I wanted to make it into a soup. It was a delicious fall meal.

 
Oct 03, 2014

Made as written and served over rice with naan. Instant hit. Next time I will add some siracha at the end of the cook time just cause we like it spicy.

 
Jul 28, 2014

Super yummy! I roasted half the butternut squash and added the roast pieces at the very end. Plus I made it quite spicy by adding double the curry paste. Served with coconut rice for a Thai-esk dish. Everyone loved it, will be making again for sure!

 
Jul 02, 2014

i love squash curry but this was just OK. Too much fish sauce for my taste. I added an extra can of coconut milk.

 

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Nutrition

  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.2 g
  • 27%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 632 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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