Home » Fall » Roasted Butternut Squash Curry, October 21, 2019 By Stephanie McKercher, RDN. When your Butternut Squash is cooked, add it to the curry sauce along with some washed spinach. What’s not to love? Firstly you need a really sharp knife. With the cooking time clocking in at 60 minutes, this roasted butternut squash curry requires a little patience, but most of the time is hands-off, and the cooking process itself is pretty easy. Set aside. Want to make it more into a curry takeaway night – just add poppadoms, onion bhaji and naan bread. Once the butternut squash is cool enough to handle, use a spoon to peel the flesh from the skin. Store butternut squash curry in an airtight container and refrigerate up to a week. Thanks for lovely idea. Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations. Trim the butternut squash, halve lengthways and scoop out the seeds. Then to make cubes cut the other way across the slices you have made. To bring out the most flavor, you could try grinding whole spices yourself at home.
Back to tonight’s meal – Hello Fresh’s roasted butternut squash curry. Roasted butternut squash, with spinach and chickpeas mixed with Indian spices make this a comforting dish perfect for the whole family. The times listed in my recipes are always estimated so I try to also include additional descriptors, such as "or until tender" to accommodate individual variations. Though, I am tasting mostly the butternut squash. It is also a brilliant recipe for batch cooking and freezing ahead. Cover with water and add a little salt. Cook until the spinach has wilted. Prawns are cooked when pink on the outside and opaque all the way through. Looks amazing. Heat a drizzle of oil in a saucepan on medium heat.
Cover and blend on high 3 minutes, or until the mixture is thick and creamy. Feel free to leave your feedback in the comments if you try it. Hooray for warm, comforting dishes like this butternut squash curry.
OPTIONAL: Sprinkle with cashew nuts and chopped coriander. I love to serve this dish with Basmati Rice, but taste just as nice with long grain rice. Filed Under: Batch Cook, Cheap Eats, Curry, Freezer Friendly, Main Courses, Recipes, Vegetarian Tagged With: Butternut Squash, curry, vegetarian, Looks delicious what curry paste do you use?
I always buy ready chopped and frozen butternut squash (available from most supermarkets now). Cover with water and add salt if desired. I also love that with all the Hello Fresh recipes you can select the serving amount as 2, 3 or 4 people, and it will change the ingredients for you. It comes out tender and crispy. Preheat oven to 450 degrees Fahrenheit and place butternut squash halves skin-side down on a rimmed baking sheet. The coconut milk would bring this up a notch!
I just made this and I'm eating it now. Add the green beans, stir together well, bring to a simmer, then reduce the heat. Next use a metal spoon to scrape the seeds and the pulp from the cavity of your butternut squash. Please let me know if there's anything else I can do to help!
I used brown lentils, but any type will work. Not enough of a reason for you to give this peanut-shaped veggie a try – it is also an excellent source of vitamins A and C and a good source of dietary fibre, potassium and magnesium. Firstly pre heat your oven, toss your butternut squash cubes in curry paste (for tips on how to chop your Butternut squash see the next section). However, if you do want to chop your own butternut squash this is the best way I’ve found to do it (just watch your fingers) and if you have trypophobia (if you don’t know what it is its worth a google..!) Writing down our meals again every week has made me realise a few things. To prepare the butternut squash, first, slice it in half lengthwise. I love how versatile it is, you can add it to a soup, a salad, even on a pizza, risotto or to a pasta dish. Firstly heat your oil and fry chopped onions, garlic, ginger and curry paste for around five minutes until the onion is softened.
Seriously what’s not to love. Is the cumin ground or whole seeds?? Hi Dalilah, thanks for trying the recipe! Chop widthways into 1cm slices, then chop into 1cm chunks (no need to peel). You could also add cubes of fried or grilled halloumi just before serving which would be LUSH. This really gives it a take away feel. Cook for a further 20 minutes. I’ve used lots of recipes over the years, but I think I’ve discovered one of my favourites in the Hello Fresh recipe hub – a Roasted Butternut Squash Curry. Please update the instructions. Hi Chris, sorry this didn't work out for you. Another consideration is how long you've had your spices because they can lose some of their flavors as they get older.
Feel free to give it a taste and adjust the salt or spices if needed.
Place on the center rack of the oven and roast 60 minutes, flipping squash skin-side up and rotating the baking sheet halfway through, or until squash is tender and beginning to brown in places. Recipes and Meal Planning for Busy Families, Published February 13, 2019, Updated October 23, 2019 1 Comment. (I like to use an old coffee grinder for this.) After about an hour, the squash will be tender and brown in places.
I also like a handful of fresh herbs.
Then pour in the vegetable stock pop mixed with 300ml water. cut in half lengthwise and seeded (see note), Root Vegetable Tacos with Sunflower Seed Queso », Roasted Pumpkin with Curried Tahini Sauce, Cauliflower Curry Soup with Vegan Herb Yogurt Sauce, Roasted Rainbow Carrots with Citrusy Maple Ginger Glaze, Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini.
Add coconut milk, cumin, coriander, turmeric, fenugreek, cinnamon, cayenne pepper (if using), and lime juice to the blender container.
Heat the oil in a large, heavy bottomed pan. So, in case you fancy coming along with us in my challenge to change those things, here’s my most recent crack at an easy, perfect for freezing, vegetarian dinner. I like to eat it for dinner and then reheat the leftovers for lunch the next day. Do you have any tips on how to bring out the flavor of the spices?
Whilst the butternut squash is roasting you can start preparing your curry sauce. Homemade curry is one of my most common go-to's when I'm in the mood for something warm and comforting. Halve, peel and thinly slice the onion. Your email address will not be published. Had to toss the whole batch. Cook for around twenty minutes stirring frequently. Rate and leave a comment below, or tag me (@GratefulGrazer) when you share on Instagram. I’m always looking for a foodie cheat, so SHHH I don’t chop mine. Copyright ©2020, Taming Twins. While the squash is roasting in the oven, you have enough time to cook the lentils and the Brussels sprouts on the stovetop. I suggest trying the lentils first to ensure they're cooked before you take the curry off the stove. Ad | in partnership with Hello Fresh – for more on my Disclosure Policy click here. While I love butternut squash in anything, where I think it really shines is in a curry. Thanks for your feedback! Taste and add salt and pepper if you feel it needs it. Have you been getting my weekly meal plan emails? The coziest-ever Roasted Butternut Squash Curry with protein-packed lentils and hearty Brussels sprouts. To substitute cubed squash for whole, toss the pieces with oil, salt, and pepper, spread on a baking sheet, and roast 25 minutes, or … Hi there! Keep warm over low heat, stirring occasionally, until ready to serve. Learn how your comment data is processed. Drain any excess water and transfer cooked lentils to a bowl. This Butternut Squash curry is a really warming vegetarian meal. I love how it uses butternut squash and just a few more tasty ingredients! This Butternut Squash curry is a really warming vegetarian meal. There's something about seasonal veggies simmered in a creamy, coconut-based sauce with an abundance of spices. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper.
This version of Butternut Squash curry is a healthy vegetarian alternative to a traditional curry.
I need to make the meal plans easier and more manageable so I can stick to them! Heat 2 tablespoons grapeseed oil (or as needed to coat the pan) over medium heat. This looks like a big, warm hug on a cold day! Cover and blend the mixture until it's thick, creamy, and velvety smooth. Bring the mixture back up to the boil on medium heat and add a splash of water if it’s a bit thick. It hasn't lasted long enough for me to test, but this curry should also hold up well in the freezer. I usually like to taste a little bit as it's cooking and adjust spices as I go. Let me know if you have any other questions! Toss the butternut squash cubes in approx 75g of curry paste.
What I love about this recipe, other than the fact it brings together two of my favourites – butternut squash and green beans – but more than that, you can easily add chicken or prawns. Drain any excess water and transfer the cooked lentils to a bowl or dish while you cook the Brussels sprouts. You could also try basil or parsley. I’d love to know how you got on and what you thought of the recipe if you make this Butternut Squash Curry. You can always add more spices to curry! Then use a spoon to scrape out the seeds and stringy parts attached to the flesh. Once they are cooked add the sour cream. Roasting, rather that … Then add passata, chopped tomatoes, chickpeas, mango chutney and Garam Masala. Fry over a low heat for around 5 minutes, stirring frequently. Trim the green beans then chop into thirds. Cover the pan with a lid. I know, This year has already taken our New York trip, my, There is a magic and joy about autumn, I love the, How are we all feeling after the weekend? This looks like such a warm, inviting, cozy meal! This Butternut Squash Curry recipe is also gluten and dairy free, and suitable for Vegans. Remove from the heat.
Plus you can download it as a PDF, complete with the pictures and step-by-step instructions, which is a great idea if you prefer to have a recipe in front of you rather than using your phone. I mostly use these curry pastes, you can also vary the heat of your curry with the different type of paste. If you would like some more curry inspiration then have a look at my Slow Cooker Beef Curry, or Lamb Keema and I also have a Pinterest board that contains lots of curry inspiration, why don’t you check it out. All Rights Reserved.
Let me know if you try it! [ Click for Chicken and Roasted Butternut Squash Curry] Additional step if you are adding prawns to your curry: Just add the prawns to the pan when the green beans are tender, simmer until they are cooked through, 3-4 minutes. Butternut squash curry 1kg butternut squash, peeled, deseeded and cut into large chunks 4 green cardamom pods, (or 1⁄8 tsp ground cardamom or … Once the butternut squash is cool enough to handle, use a spoon to peel the flesh from the skin and add it to your blender with the coconut milk, lime juice, and spices. (Try farro or barley.). Older lentils can sometimes take longer to cook, so that could've been the reason.
My favorites for this recipe are fresh mint and cilantro.
1 medium butternut squash yields 2 1/2 cups cubed squash. So glad you enjoyed it - and kale sounds delicious! So glad you enjoyed the recipe! Thanks! Thx! Feel free to sub with whole seeds if you want. To substitute cubed squash for whole, toss the pieces with oil, salt, and pepper, spread on a baking sheet, and roast 25 minutes, or until tender. Firstly heat your oil and fry chopped onions, garlic, ginger and curry paste for around five minutes until the onion is softened. Set aside. Once they are cooked add the sour cream. A few tips to make this recipe easier, cut the butternut squash really small so they cook quickly. Then stand the squash on end and chop it right down the middle. This was so delicious! Additional step if you are adding chicken to your curry: Just add the chicken to the pan before the onions for 4-5 minutes, once browned on the outside, then you can add the onions.