Introduction

Oh, hello there, my friend! You know those days when you’re craving something warm, comforting, and bursting with flavor, but you really don’t want to spend hours in the kitchen? That’s exactly how I felt when I dreamt up this Butternut Squash Green Curry. It’s like a hug in a bowl, and the best part? It comes together surprisingly quickly, making it perfect for a weeknight dinner or even a cozy weekend meal. I’ve always loved the vibrant flavors of green curry, but adding the sweet, tender chunks of butternut squash takes it to a whole new level of deliciousness. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: Seriously, this comes together in a flash!
Easy: No fancy chef skills required here, promise!
Giftable: Package it up in a pretty jar with the dry spices and a recipe card for a thoughtful homemade gift.
Crowd-pleasing: Even the pickiest eaters will be asking for seconds. The sweetness of the squash is so welcoming!

Ingredients

Gathering your ingredients is the first step to curry bliss! Here’s what you’ll need:

1 small butternut squash (approx. 1 1/2 pounds): Look for one that feels heavy for its size. This is the star of the show!
2 tablespoons coarsely chopped shallot or onion: Shallots give a slightly sweeter, milder flavor, but yellow or white onion works beautifully too.
1 tablespoon coarsely chopped garlic: Because what good dish doesn’t have garlic?
1 teaspoon coarsely chopped, peeled fresh ginger root: Ginger adds that wonderful zing and warmth.
2 fresh green jalapeños, or 1 fresh green serrano chile: This is where you control the heat! Use jalapeños for a milder kick, or a serrano if you like it spicier. You can also remove the seeds and membranes for less heat.
3/4 cup coarsely chopped cilantro leaves and stems, divided: Don’t toss those stems – they have so much flavor! We’ll use half for the paste and half to finish.
1 (14-ounce) can unsweetened coconut milk (approx. 1 3/4 cups), divided: Full-fat coconut milk is key for that creamy, dreamy texture.
1 teaspoon granulated sugar: Just a touch to balance the flavors.
1 teaspoon salt: To bring out all the deliciousness.
1/4 cup fresh basil leaves: Thai basil is amazing if you can find it, but sweet Italian basil is a lovely alternative.

How to Make It

Alright, let’s get cooking! It’s as simple as 1-2-3 (well, 7 steps, but they’re all super easy!).

Step 1: Prepare the Butternut Squash

First things first, let’s get that beautiful butternut squash ready. You’ll want to peel it, scoop out those seeds (save them for roasting later!), and then cut it into nice, bite-sized cubes, about 1-inch pieces. This size will ensure they cook through perfectly without getting mushy.

Step 2: Make the Curry Paste

Now for the magic! Grab your food processor or blender. Toss in the chopped shallot (or onion), garlic, ginger, those fresh jalapeños (or serrano), and about half of your chopped cilantro. Give it a whirl until you have a lovely, coarse paste. Don’t worry if it’s not perfectly smooth; a little texture is nice!

Step 3: Cook the Curry

Time to bring it all together. Get a large pot or Dutch oven (my favorite for cozy cooking!) and add your freshly made curry paste. Pour in about half of the coconut milk, the sugar, and the salt. Give it a good stir and bring it to a gentle simmer over medium heat. Keep stirring occasionally to make sure nothing sticks to the bottom.

Step 4: Add the Squash

Once your curry base is simmering nicely, it’s time to introduce the star: the butternut squash. Add all those lovely cubes to the pot and stir them around to make sure they’re coated in that fragrant curry mixture. Doesn’t that already smell amazing?

Step 5: Simmer Until Tender

Now, cover the pot and let it all simmer away for about 15-20 minutes. You want to check it with a fork; the squash should be tender enough to pierce easily but still hold its shape. This is the point where all those flavors start to meld together beautifully.

Step 6: Finish the Dish

Just before serving, stir in the remaining coconut milk for extra creaminess. Then, add the rest of your chopped cilantro and those gorgeous fresh basil leaves. Let it heat through for just another minute or two. The basil will wilt slightly, releasing its amazing aroma.

Step 7: Serve

And there you have it! Ladle this warm, comforting curry into bowls and serve it hot. I love serving this with a side of fluffy jasmine rice or some warm naan bread for dipping. Enjoy every cozy bite!

Substitutions & Additions

This recipe is wonderfully flexible! Here are a few ideas to customize it:

Veggie Power: Feel free to add other vegetables like broccoli florets, snap peas, bell peppers, or spinach. Add heartier veggies earlier with the squash, and delicate greens like spinach at the very end.
Protein Boost: Add cooked chicken, shrimp, or tofu for a heartier meal. Add them in the last few minutes of simmering to heat through.
Spice Level: If you want it spicier, add more chiles or a pinch of red pepper flakes to the paste. For less heat, remove all seeds and membranes from the chiles.
Lime Love: A squeeze of fresh lime juice at the end adds a wonderful brightness.
Nutty Crunch: Top with chopped peanuts or cashews for a delightful texture contrast.

Tips for Success

A few little secrets from my kitchen to yours:

Don’t Overcrowd the Pot: Make sure your pot is large enough to hold everything comfortably, especially when adding the squash.
Taste and Adjust: Always taste your curry before serving and adjust salt, sugar, or spice as needed. This is key!
Prep Ahead: You can chop all your vegetables and make the curry paste a day in advance and store them in airtight containers in the refrigerator. This makes assembly on cooking day even faster!
Squash Consistency: Ensure your squash pieces are roughly the same size so they cook evenly.

How to Store It

Leftovers are a good thing! Once cooled, store this delicious curry in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. I find the flavors often meld even more overnight!

FAQs

Can I make this vegan?: Absolutely! This recipe is naturally vegan as long as you use unsweetened coconut milk and no animal products.
What if I don’t have a food processor?: No problem! You can finely mince all the ingredients for the paste by hand and then stir them well into the pot.
How do I know if the butternut squash is cooked enough?: The best way is to test it with a fork. It should pierce easily without being mushy or falling apart.
Can I freeze this curry?: While it’s best enjoyed fresh, you can freeze it. Store in an airtight container, and thaw in the refrigerator before reheating. The texture of the squash might be slightly softer after freezing.

Butternut Squash Green Curry

A warm, comforting, and flavorful butternut squash green curry that comes together surprisingly quickly, perfect for a weeknight dinner or a cozy weekend meal.

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Prep Time 15

Cook Time 25

Servings 4

Equipment

Food processor or blender For making the curry paste
Large pot or Dutch oven For cooking the curry
Knife
Cutting board
Peeler
Measuring cups and spoons
Airtight containers For storing leftovers

Ingredients

Curry Paste Ingredients

2 tablespoons shallot or onion coarsely chopped
1 tablespoon garlic coarsely chopped
1 teaspoon fresh ginger coarsely chopped, peeled
2 fresh green jalapeños, or 1 fresh green serrano chile seeded and membranes removed for less heat, optional
0.375 cup cilantro leaves and stems chopped, divided

Curry Base Ingredients

1 small butternut squash peeled, seeded, and cut into 1-inch cubes (approx. 1 1/2 pounds)
1 (14-ounce) can unsweetened coconut milk full-fat, divided (approx. 1 3/4 cups)
1 teaspoon granulated sugar
1 teaspoon salt
0.25 cup fresh basil leaves divided, Thai basil preferred

Instructions

Peel the butternut squash, scoop out the seeds, and cut it into about 1-inch bite-sized cubes.
In a food processor or blender, combine the shallot (or onion), garlic, ginger, jalapeños (or serrano), and about half of the cilantro. Process until a coarse paste forms.
In a large pot or Dutch oven, add the curry paste, half of the coconut milk, sugar, and salt. Stir and bring to a gentle simmer over medium heat, stirring occasionally.
Add the cubed butternut squash to the pot and stir to coat with the curry mixture.
Cover the pot and simmer for 15-20 minutes, or until the squash is tender when pierced with a fork but still holds its shape.
Stir in the remaining coconut milk, the rest of the cilantro, and the basil leaves. Heat through for another 1-2 minutes until the basil wilts slightly.
Ladle the curry into bowls and serve hot, ideally with jasmine rice or naan bread.

Notes

This recipe is easily customizable. Add other vegetables like broccoli or spinach, or boost protein with chicken, shrimp, or tofu. Adjust spice level by adding more chiles or red pepper flakes. A squeeze of lime juice at the end adds brightness, and chopped nuts provide a nice crunch.