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!)
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!
i love squash curry but this was just OK. Too much fish sauce for my taste. I added an extra can of coconut milk.
Made this tonight, but didn't have all the ingredients. So I made my own tomato paste with one skinned medium Roma tomato, then I substituted Hoisin sauce for fish sauce, I used 2 tablespoons of red curry paste and no curry powder, and finally, I used parsley in place of basil for the fresh component. I want to try the recipe as is, but even with the subs, it was still fantastic. The calorie count for the dish, per serving, with my subs is 310 calories, just FYI.
It's a good idea for a recipe, so I'm giving it the full score. When I made it I didn't follow the directions exactly, so I don't know how reliable this review is. I added lemongrass and used Thai basil instead of sweet basil.
* 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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