This Buttercup Squash Curry is so creamy and made with warm, comforting spices and is served in a roasted squash, which acts as an edible serving bowl! The tender flesh of the squash perfectly complements the creamy homemade squash curry with kale in this Indian-inspired dish. It’s an ideal choice for a hearty squash dinner and a creative way to enjoy the flavors and textures of seasonal produce. With this buttercup squash curry recipe’s rich, warming flavors, it will become a favorite during the colder months.
Buttercup squash is a delicate and tender squash that cooks up quickly. It has a creamy texture and a flavor that’s similar to a combination of pumpkin and butternut squash.
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 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.
Reasons to love this recipe
- Easy to make! Despite the seemingly lengthy list of ingredients, making it is surprisingly straightforward. The steps are easy to navigate, making the entire process simple and enjoyable.
- Full of flavor – The aromatic spices of Indian cuisine bring incredible depth to this buttercup curry recipe, while the creamy coconut milk and rich sauce beautifully complement the sweetness of the buttercup squash.
- Unique recipe – You may ask, “What recipes can I make with buttercup squash?” this is a unique, delicious, and easy one to try! Using a less common winter squash, you can create a wholesome weeknight meal.
Ingredients in Buttercup Curry
- Buttercup squash – For individual bowls, choose smaller squash. If serving a family, you can use 1 or 2 large buttercup squashes, adding all the flesh to the sauce and skipping the bowl. Simply stir the squash into the sauce and serve over rice.
- Yellow onion – White onion would also work. I like yellow onion in here because it is stronger to pair up with the curry flavors.
- Red peppers – Red peppers are sweeter, unlike green peppers which tend to be bitter.
- Kale – Kale is hearty and holds up well to the thick sauce. You could substitute kale for spinach.
- Coconut milk – Added at the end for an extra creamy buttercup squash sauce
- Garlic – fresh garlic is best. You can also use jarred and minced garlic.
- Ginger – freshly grated ginger is aromatic and adds a wonderful flavor to curry.
- Red curry paste
- Vegetable broth, mirin, and soy sauce
- Spices – curry powder, coriander, garam masala, cumin, turmeric, and chili powder.
Tips for the most flavorful Curry
- Use plenty of aromatics! – The garlic, onions, and ginger really make this curry dish pop!
- Full-fat coconut milk – The buttercup squash is already very creamy, but using full-fat coconut milk is going to give you that extra creaminess that goes perfectly with the warm flavors in this squash curry.
- Cook the paste – Like tomato paste, red Thai curry paste’s flavor is deepened and more impactful when cook down. Don’t skip this part! Plus the brown sugar helps to keep this recipe rich and smooth.
I hope you enjoy this Whole Roasted Butternut Squash Curry! Let me know in the comments if you have tried this recipe. Be sure to tag #ladleandgrain on Facebook and Instagram!
More Comforting Recipes to try!
- Spicy Chili
- Savory Butternut Squash Galette
- Roasted Red Pepper, Tomato, Carrot Bisque
- Pumpkin Scones
- Cranberry Apple Crumb Tart
- Pumpkin Biscotti
Whole Buttercup Squash Curry
Ingredients
- 4 small buttercup squash deseeded (or 2 larger squash)
- 2 tablespoons oil separated
- 1 small onion diced small
- 2 red chili peppers deseeded and thinly sliced (optional)
- 1 red bell pepper deseeded and diced small
- 3 garlic cloves minced
- 2 tablespoons finely grated fresh ginger about a 2-inch piece
- 3 tablespoons red curry paste
- 1 tablespoon brown sugar
- 2 teaspoon coriander
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 cup vegetable broth
- 2 teaspoon ground Cumin
- 1 1/2 teaspoon garam Masala
- 1 teaspoon ground Chili Powder
- 1 teaspoon ground Turmeric
- 1 can coconut milk
- 1 bunch kale
- white or jasmine rice for serving, cooked according to package
Instructions
- Preheat oven to 375°F. Cut off tops of buttercup squash, deseed, and rub with 1 tbsp oil. Roast cut side down for 40 mins or until tender. Remove from oven and gently spoon out ½ cup squash from each half. Set aside. If making rice, prepare now.
- In a skillet, add the remaining oil and warm it over medium-high heat. Cook diced onions, chili peppers, and red pepper until tender, for about 7-9 minutes. Then add the garlic and grated ginger, sauteing for another minute or until fragrant.
- Lower the heat to medium. Then, add the red curry paste and brown sugar into the mixture. Keep stirring it for 3-4 minutes until it turns into a thick, dark brown paste. Push the paste to the side and quickly toast the coriander. Pour the mirin and soy sauce into the mixture to deglaze the pan. Combine everything by scraping the bottom to lift any stuck-on spots.
- Add the broth and remaining seasonings to the mixture. Allow it to simmer for 20 minutes for the best flavor and reduced consistency. Next, add the pieces of buttercup squash, coconut milk, and kale to the mixture and let it simmer for 5 minutes or until the kale has just wilted.
- Spoon rice and curry into a roasted buttercup squash bowl and enjoy!
