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–+ servings

Whole Buttercup Squash Curry

This Buttercup Squash Curry is a warm, spiced, and flavor-packed dish served in a whole roasted buttercup squash with rice and flatbread.
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AUTHOR Dianna
Course All Recipes, Dinner, Main
Servings 4 servings
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

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!
Did you try this recipe?Let me know how it was!