This Buttercup Squash Curry is full of warm Fall spices and served with crispy baked Curry Chicken Wings. Ladle out the curry in a roasted buttercup squash to scoop up the tender flesh in each bite with creamy curry, rice, kale, and red peppers. This winter squash dinner is a creative way to serve Indian-inspired flavors with Fall ingredients and textures.

Want a NEW Autumn dish that’s full of flavor and super fun to prepare? Carve out your own Buttercup squash and fill it with this CREAMY and flavorful Curry.

buttercup squash curry in a whole squash

Firstly, buttercup squash is a delicate squash. It’s tender and cooks up quickly. The flavor is much like a combination of pumpkin and butternut squash, and the texture after cooking is very creamy.

Buttercup squash is a flexible vegetable and can hold its own in a savory dish like this hearty dinner packed full of curried spices.

What else can you use buttercup squash for? Try a sweet treat by slicing the squash into pieces with a sprinkling of cinnamon and sugar, bake, and enjoy as a snack.

red thai buttercup squash curry served in a whole squash

What is the difference between Butternut and Buttercup squash?

Both these winter squashes are tender and a bit sweet, with butternut squash leaning more on the sweeter side. Buttercup squash is creamier when cooked, which is absolutely perfect for this buttercup squash curry recipe and creamy soups even.

After roasting the squash for this recipe I spooned some chunks into the sauce and man what a beautiful texture!

More Fall-inspired Recipes to try this season!

What’s really great is you can stop there or enjoy a self-made bowl or serving bowl (depending on size) filled with rice and this scrumptious buttercup squash curry, kale, and sweet red peppers. With each bite, scrap the side to grab a spoonful of squash with the curry.

For added protein, bake up curried chicken wings to serve alongside this Creamy Buttercup Curry with coconut milk.

curried baked chicken wings served over buttercup squash curry

Ingredients in Buttercup Curry with Curried Chicken Wings

  • 2 small buttercup squash, deseeded
  • yellow onion
  • red peppers
  • kale
  • coconut milk
  • garlic
  • ginger
  • red curry paste
  • chicken broth
  • Curry powder
  • Coriander
  • Garam masala
  • Ground Cumin
  • Ground turmeric
  • Chill powder
  • Chicken Wings
chicken wings and squash curry

Tips for the most flavorful Curry

Use plenty of aromatics! The garlic, onions, and ginger really make this curry dish pop!

The buttercup squash is already very creamy, but using Full Fat coconut milk is going to give you that extra creaminess that goes perfect with the warm flavors in this squash curry.

Like tomato paste, Red Thai Curry Paste’s flavor is deepened and more impactful when allowed to cook down. Don’t skip this part! Plus the brown sugar helps to keep this recipe rich and smooth.

I hope you enjoy these Whole Roasted Butternut Squash Curry with Curried Chicken Wings! Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on Facebook and Instagram!

Whole Buttercup Squash Curry

Recipe by DiannaCourse: All Recipes, Dinner, MainCuisine: Indian, AmericanDifficulty: Easy


Prep time


Cooking time



This Buttercup Squash Curry is served in a whole roasted buttercup squash with rice and flatbread. Your Autumn deserves a warm, spiced, and flavor-packed dish to bring in the season that’s creamy like the texture of buttercup squash and curry.


  • 4 small buttercup squash, deseeded (or 2 larger squash)

  • 2 tbsp coconut oil, separated

  • 1 small sweet onion, diced small

  • 1 red bell pepper, deseeded and diced small

  • 1-2 red chili peppers, deseeded and thinly sliced (optional for spiciness)

  • 3 garlic cloves, minced

  • 2 tbsp finely grated fresh ginger (about a 2-inch piece)

  • 3 tablespoons red curry paste

  • 1 tbsp brown sugar

  • 1 tablespoon soy sauce

  • 1 cup chicken or vegetable broth

  • 1 tablespoon mirin

  • 2 tsp Corriander

  • 2 tsp Ground Cumin

  • 1 1/2 tsp Garam Masala

  • 1 tsp Ground Turmeric

  • 1 tsp Ground Chili Powder

  • 1 bunch kale

  • 1 can coconut milk

  • Spice Rub for Chicken (optional)
  • 1/4 tsp Corriander

  • 1/4 Ground Cumin

  • 1/4 tsp Ground Turmeric

  • 1/8 tsp Garam Masala

  • 1/8 tsp Ground Ginger

  • 1/8 tsp Black pepper

  • 1/8 tsp Ground Chili Powder

  • 1/8 tsp Ground Garlic

  • 2 lbs chicken wings

  • white or jasmine rice, cooked according to package


  • Preheat oven to 375 degrees F. Cut off tops of buttercup squash and deseed. Use 1 tbsp coconut oil to rub on the flesh of the squash. Turn upside on a baking sheet, place in oven, and roast about 40 minutes or until tender.
    Remove from oven and gently* spoon out about 1/2 cup of buttercup squash from each one. Set aside.
    Cook rice according to package, set aside.
  • In a skillet, add coconut oil and warm over medium-high heat. Add diced onions, chili pepper, and red peppers, cooking until tender.
    Then add in the grated ginger and garlic sauteing for another minute, or until fragrant.
  • Lower heat to medium and add the red curry paste and brown sugar and continue to cook another 3-4 minutes, stirring constantly, until the paste has thickened into a dark brown paste.
    Add Coriander to toast a few seconds.
  • Add the mirin and soy sauce to gently deglaze the pan and all the flavor bits.
  • Sprinkle in the remaining seasonings and stir in broth. Simmer 20 minutes for best flavor and until reduced.
  • Stir in buttercup squash pieces, coconut milk, and kale and simmer another 5 minutes or until kale has just wilted.
  • Spoon Rice and Curry into the whole Buttercup Squash* and ENJOY!
  • Baked Curry Chicken Wings
  • Preheat oven to 400 degrees F.
    Line a sheet pan with foil.
    Rinse chicken wings and pat dry with a paper towel.
  • In a large bowl, add wings and toss in oil. Sprinkle spice blend over wings and toss again to coat.
  • Arrange seasoned wings on the sheet pan and bake for 25-30 minutes or until the internal temperature of wings reaches 165 degrees F


  • If using two larger buttercup squashes, cut in half before roasting. You can either still serve over the roasted squash or spoon out all of the flesh, add to the curry sauce, and spoon over rice.
  • Buttercup squash is very tender when cooked, so use care with spooning out the flesh to add to the curry. (check out the squash in the back of a few images. It fell apart a bit from being too tender when removing some squash pieces)

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