Red Curry Butternut Squash

Red Curry Butternut Squash

17
Chef John 22117

"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

40 m servings 291 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 22 Ratings

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Most helpful positive review

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 alrea...

Most helpful critical review

I didn't care for the taste.

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 alrea...

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!)

I didn't care for the taste.

Had to go to 2 stores to find the McCormick red curry powder from the video, but boy was it worth it. My usual curry powder doesn't have that cardamom which adds such a special flavor and aroma ...

Not my cup of tea!

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...

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.

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 ...