Why You’ll Love This Roasted Butternut Squash Curry
- Deep, Caramelized Flavour. Roasting the squash isn’t an extra step—it’s the secret weapon. It transforms the squash from simply sweet to something complex and almost smoky, which forms the most incredible base for the curry sauce.
- It’s Naturally Creamy and Dairy-Free. The roasted squash breaks down beautifully into the sauce, creating a luxuriously thick and velvety texture without any cream or coconut milk if you don’t want it. It’s a dream for anyone looking for a lighter, plant-based option that doesn’t skimp on richness.
- A Spice Journey You Control. This recipe is a fantastic template. Love heat? Crank up the chilli. Prefer aromatic? Let the ginger and garam masala shine. It’s incredibly forgiving and adaptable to your own spice cabinet and palate.
- Meal-Prep Magic. This curry tastes even better the next day, as the flavours have more time to mingle and deepen. It freezes beautifully, making it a brilliant make-ahead meal for busy weeks.
Ingredients & Tools
- 1 large butternut squash (about 1.2 kg / 2.5 lbs), peeled, deseeded, and cut into 2.5 cm (1-inch) cubes
- 2 tbsp olive oil or coconut oil, divided
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece fresh ginger, grated (about 1 tbsp)
- 1-2 fresh red chillies, finely sliced (deseed for less heat)
- 2 tbsp tomato purée
- 1 tbsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 400 ml can coconut milk (full-fat for extra creaminess)
- 250 ml vegetable stock
- 1 large handful of fresh spinach or kale
- Juice of 1/2 lime
- Sea salt and freshly ground black pepper, to taste
- To serve: fresh coriander, chopped; a swirl of yoghurt (optional); cooked rice or naan bread.
Tools: A large baking tray, a large pot or Dutch oven, a sharp knife and chopping board, a microplane or fine grater for the ginger.
Don’t stress if you’re missing one of the ground spices—the garam masala is the real star here, carrying most of the flavour profile. A good-quality, full-fat coconut milk will give you the creamiest result, but light works too, the sauce will just be a little thinner.
Serves: 4 | Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hour 5 mins
Before You Start: Tips & Ingredient Notes
- Choosing Your Squash. Look for a squash that feels heavy for its size with a firm, matte skin. A heavier squash usually means it’s nice and moist inside, which is perfect for roasting and blending into our sauce.
- The Roasting Revelation. Don’t be tempted to skip the roasting step! It’s what gives this curry its signature depth. We’re not just cooking the squash; we’re browning it, which creates those delicious caramelized bits that add so much flavour to the final dish.
- Spice Blooming is Key. When we cook the spices in the oil for a minute or two, we’re “blooming” them. This process wakes up their essential oils, making them more fragrant and potent. You’ll know it’s working when your kitchen smells incredible.
- Fresh Ginger & Garlic. Honestly, using fresh here makes a world of difference compared to the powdered versions. They provide a bright, pungent kick that forms the aromatic backbone of the curry. A microplane grater makes quick work of the ginger.
How to Make Roasted Butternut Squash Curry
Step 1: Roast the Squash. Preheat your oven to 200°C (400°F / Gas Mark 6). Toss the cubed butternut squash with 1 tablespoon of the oil and a good pinch of salt and pepper on a large baking tray. Spread it out in a single layer—this is important for getting proper browning, not steaming. Roast for 25-30 minutes, or until the edges are caramelized and the squash is tender when pierced with a fork. You’ll notice some lovely dark brown spots; that’s pure flavour gold.
Step 2: Build the Flavour Base. While the squash is roasting, heat the remaining tablespoon of oil in your large pot over a medium heat. Add the chopped onion and cook for 8-10 minutes, stirring occasionally, until it’s soft and translucent. A little golden colour is great, but we’re not looking for a deep fry here. Then, add the minced garlic, grated ginger, and fresh chilli. Cook for another minute until it becomes incredibly fragrant—you really want to smell that ginger coming through.
Step 3: Bloom the Spices. Push the onion mixture to one side of the pot and add the tomato purée directly to the hot surface. Let it cook for 30 seconds to sweeten and deepen in colour. Then, add all the ground spices—the garam masala, cumin, coriander, and turmeric. Stir everything together and cook for just one minute. The mixture might look a bit thick and pasty, but that’s perfect. This short cook time unlocks the spices’ full potential without burning them.
Step 4: Create the Sauce. Pour in the coconut milk and vegetable stock, stirring well to scrape up any tasty bits from the bottom of the pot. Bring the mixture to a gentle simmer. Let it bubble away for about 5 minutes to allow the flavours to start melding together. The sauce should look glossy and smell absolutely heavenly by now.
Step 5: Combine and Simmer. Once the squash is beautifully roasted, carefully add it to the pot of sauce. Gently stir to coat every cube. Reduce the heat to low, cover the pot, and let it simmer gently for 10-15 minutes. This is where the magic happens—the squash will start to break down a little, naturally thickening the curry and making it wonderfully creamy.
Step 6: The Final Touches. Turn off the heat. Stir in the handful of fresh spinach or kale—it will wilt perfectly in the residual heat within a minute or two. Finally, squeeze in the fresh lime juice. This bright, acidic pop is non-negotiable; it lifts all the rich, spiced flavours and balances the sweetness of the squash. Taste and adjust the seasoning with more salt or pepper if needed.
Serving Suggestions
Complementary Dishes
- Fluffy Basmati Rice — The classic choice. The light, fragrant grains are the perfect vehicle for soaking up all that delicious, creamy sauce.
- Warm, Buttery Naan Bread — There’s nothing quite like tearing off a piece of soft naan to scoop up chunks of squash and sauce. It’s a truly hands-on, satisfying experience.
- A Simple Cucumber Salad — A quick salad of thinly sliced cucumber, red onion, and a tangy lemon dressing provides a cool, crisp contrast to the warm, spiced curry.
Drinks
- A Crisp, Off-Dry Riesling — The slight sweetness of the wine beautifully complements the squash’s natural sugar and tames the spice without overpowering it.
- A Mango Lassi — The ultimate pairing. The creamy, sweet, and tangy yogurt drink is a classic for a reason—it’s a soothing, flavourful counterpoint to the curry’s heat.
- Earl Grey Iced Tea — The bergamot notes in the tea add a lovely, unexpected floral complexity that works surprisingly well with the warm spices.
Something Sweet
- Cardamom-Spiced Rice Pudding (Kheer) — Staying with the theme, a lightly sweet, creamy rice pudding speckled with cardamom feels like a natural and comforting end to the meal.
- Dark Chocolate and Orange Truffles — A few pieces of rich, dark chocolate with a hint of orange cut through the richness of the curry and provide a sophisticated, bittersweet finish.
- Warm Apple Crumble — The homely, spiced fruit and crunchy topping continue the cozy, autumnal vibe of the main course perfectly.
Top Mistakes to Avoid
- Mistake: Crowding the roasting tray. If the squash cubes are piled on top of each other, they’ll steam instead of roast. You won’t get those lovely caramelized edges that are so crucial for flavour. Use two trays if necessary!
- Mistake: Adding raw spices at the end. I’ve messed this up before too… If you just sprinkle the spices in at the end, they’ll taste dusty and raw. Blooming them in oil is a non-negotiable step for a deep, rounded flavour.
- Mistake: Skipping the acid. That squeeze of lime juice at the end might seem small, but it’s vital. Without it, the curry can taste a bit flat and overly sweet. The acid brightens everything up and makes the flavours pop.
- Mistake: Boiling the coconut milk. Once you add the coconut milk, a gentle simmer is all you need. A rolling boil can sometimes cause it to separate or become oily, which affects the creamy texture.
Expert Tips
- Tip: Make it your own with add-ins. Once you’ve mastered the base, get creative! Stir in a can of chickpeas with the squash for extra protein, or add some roasted cauliflower florets. A tablespoon of smooth peanut butter stirred into the sauce adds a delicious, savoury depth.
- Tip: Prep ahead for easy weeknights. You can roast the squash up to two days in advance and store it in the fridge. You can also chop the onions, garlic, and ginger ahead of time. This turns the actual cooking process into a speedy 20-minute affair.
- Tip: Master the texture. If you prefer an even smoother, soup-like curry, you can use an immersion blender to purée about half of it right in the pot before adding the spinach. This gives you the best of both worlds—creamy sauce and distinct squash pieces.
- Tip: Freeze like a pro. This curry freezes exceptionally well. Cool it completely, then portion it into airtight containers, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
FAQs
Can I use a different type of squash?
Absolutely! This recipe is very adaptable. Acorn squash, kabocha, or even sweet potato would work beautifully. Just aim for a similar weight and adjust the roasting time if needed—denser squashes or potatoes might take a few minutes longer to become tender and caramelized. The key is to roast until you get those nice browned edges.
How can I make this curry spicier or milder?
You have total control! For more heat, don’t deseed the fresh chilli, add an extra one, or include a big pinch of cayenne pepper when you add the other spices. For a milder curry, simply remove the seeds and white membrane from the chilli (that’s where most of the heat lives), or omit it entirely and rely solely on the warm, aromatic spices like garam masala.
My curry is too thin. How can I thicken it?
No worries, this is an easy fix. The simplest way is to let it simmer uncovered for an extra 5-10 minutes, which will allow some of the liquid to evaporate. Alternatively, you can mash a few of the squash cubes against the side of the pot with a spoon—they’ll dissolve into the sauce and thicken it naturally.
Is it possible to make this without coconut milk?
Yes, indeed! The roasted squash itself creates a lot of creaminess. You can replace the coconut milk with an additional 400ml of vegetable stock or even a cup of plain, unsweetened plant-based yogurt or cream stirred in at the very end, off the heat. The flavour profile will be different—less rich and tropical—but still deliciously savoury.
How long will leftovers keep in the fridge?
Stored in an airtight container, this curry will keep beautifully for 3-4 days in the refrigerator. In fact, many people think it tastes even better the next day as the flavours continue to develop and meld together. Just reheat it gently on the stove over a low heat, adding a tiny splash of water or stock if it has thickened up too much.
Roasted Butternut Squash Curry
Creamy roasted butternut squash curry recipe! A dairy-free, one-pot wonder with caramelized squash & aromatic spices. Perfect for a cozy weeknight meal. Easy to make!
Ingredients
Ingredients
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1 large butternut squash (about 1.2 kg / 2.5 lbs, peeled, deseeded, and cut into 2.5 cm (1-inch) cubes)
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2 tbsp olive oil or coconut oil (divided)
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1 large onion (finely chopped)
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3 cloves garlic (minced)
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1 thumb-sized piece fresh ginger (grated (about 1 tbsp))
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1-2 fresh red chillies (finely sliced (deseed for less heat))
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2 tbsp tomato purée
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1 tbsp garam masala
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2 tsp ground cumin
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1 tsp ground coriander
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0.5 tsp ground turmeric
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400 ml can coconut milk (full-fat for extra creaminess)
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250 ml vegetable stock
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1 large handful fresh spinach or kale
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0.5 juice of lime
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sea salt and freshly ground black pepper (to taste)
Instructions
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Roast the Squash. Preheat your oven to 200°C (400°F / Gas Mark 6). Toss the cubed butternut squash with 1 tablespoon of the oil and a good pinch of salt and pepper on a large baking tray. Spread it out in a single layer—this is important for getting proper browning, not steaming. Roast for 25-30 minutes, or until the edges are caramelized and the squash is tender when pierced with a fork. You’ll notice some lovely dark brown spots; that’s pure flavour gold.01
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Build the Flavour Base. While the squash is roasting, heat the remaining tablespoon of oil in your large pot over a medium heat. Add the chopped onion and cook for 8-10 minutes, stirring occasionally, until it’s soft and translucent. A little golden colour is great, but we’re not looking for a deep fry here. Then, add the minced garlic, grated ginger, and fresh chilli. Cook for another minute until it becomes incredibly fragrant—you really want to smell that ginger coming through.02
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Bloom the Spices. Push the onion mixture to one side of the pot and add the tomato purée directly to the hot surface. Let it cook for 30 seconds to sweeten and deepen in colour. Then, add all the ground spices—the garam masala, cumin, coriander, and turmeric. Stir everything together and cook for just one minute. The mixture might look a bit thick and pasty, but that’s perfect. This short cook time unlocks the spices' full potential without burning them.03
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Create the Sauce. Pour in the coconut milk and vegetable stock, stirring well to scrape up any tasty bits from the bottom of the pot. Bring the mixture to a gentle simmer. Let it bubble away for about 5 minutes to allow the flavours to start melding together. The sauce should look glossy and smell absolutely heavenly by now.04
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Combine and Simmer. Once the squash is beautifully roasted, carefully add it to the pot of sauce. Gently stir to coat every cube. Reduce the heat to low, cover the pot, and let it simmer gently for 10-15 minutes. This is where the magic happens—the squash will start to break down a little, naturally thickening the curry and making it wonderfully creamy.05
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The Final Touches. Turn off the heat. Stir in the handful of fresh spinach or kale—it will wilt perfectly in the residual heat within a minute or two. Finally, squeeze in the fresh lime juice. This bright, acidic pop is non-negotiable; it lifts all the rich, spiced flavours and balances the sweetness of the squash. Taste and adjust the seasoning with more salt or pepper if needed.06
