Do you have to roast the butternut squash?

No. You don't have to but I like the flavour and texture the roasting adds. To make this recipe in one pot without roasting the squash. Add the squash when you add the chickpeas and simmer until the squash is tender.

Do you need to peel butternut squash?

Yes, it is generally recommended to peel butternut squash before cooking. The skin of butternut squash is thick, tough, and not pleasant to eat, especially when cooked. You can use a vegetable peeler or a sharp knife to remove the skin. Once peeled, you can cube, slice, or prepare the squash according to your recipe's requirements.

Can you substitute almond milk for coconut milk in curry?

If you need to substitute coconut milk in a curry due to dietary preferences, allergies, or simply because you don't have it on hand, there are several alternatives you can use. Keep in mind that each substitute will impart a different flavor and texture to your curry. Plant-Based Milks: Unsweetened almond milk or cashew milk can be used as a substitute for coconut milk. They provide a creamy texture and mild, nutty flavor. However, they are thinner than coconut milk, so you might need to use less water or broth in your curry to maintain the desired consistency. Unsweetened soy milk is a good substitute for coconut milk in terms of creaminess. It has a mild flavor, so it won't significantly alter the taste of your curry. Oat milk is another plant-based milk option that can work in certain curry recipes. It has a creamy consistency and a naturally sweet flavor, so it might be better suited for mild or sweet curries. Cashew Cream: Make cashew cream by blending 3/4 cup soaked cashews with 1 cup water until smooth and creamy and use to replace the coconut milk. Vegetable Broth: If you prefer a lighter, broth-based curry that's more like a soup, you can omit the coconut milk and use a bit more vegetable broth instead of the coconut milk.

How long does butternut squash curry last?

Butternut squash curry will keep in the fridge for up to 5 days. Here's how to store it: Allow the curry to cool down until it's no longer steaming. Transfer the leftover curry to an airtight container. Glass or plastic containers with tight-fitting lids work well. Make sure the curry is not steaming hot when you seal the container to prevent condensation. Place the airtight container in the refrigerator. Butternut squash curry can be refrigerated for up to 5 days.

Can I freeze butternut squash curry?

If you want to store the curry for a longer period, freezing in a good option. Here's how to freeze itL Let the curry cool down until no longer steaming. If you have a large batch, consider portioning the curry into smaller containers or freezer-safe bags. This makes it easier to reheat smaller servings later. Place the containers or bags in the freezer. Butternut squash curry can be frozen for up to 2-3 months.

How should I reheat butternut squash curry?

When you're ready to enjoy leftovers: If the curry is frozen, thaw it overnight in the fridge. Reheat the curry on the stovetop over medium heat, stirring occasionally until it's heated through. You might need to add a splash of water or vegetable broth if the curry has thickened in the fridge. You can also reheat it in the microwave in individual portions until heated through.

Butternut Squash Curry with Chickpeas and Spinach

Description

This butternut squash and chickpea curry recipe is amazing for warming up during the cooler months. Serve over rice for comfort in a bowl!

Ingredients

1 medium butternut squash, diced into ¾-inch pieces (700 g, about 5 cups)
1 tsp oil
2 tsp mild yellow curry powder, divided
1 tbsp coconut oil
1 large shallot, diced (50g, ½ cup diced)
4 cloves garlic, minced or grated
1-inch piece ginger, grated
2 tbsp red curry paste (30 g)
1 14 oz (398 mL) can crushed or diced tomatoes
1 14 oz (400 mL) can coconut milk
1–2 cups vegetable stock or water (250-500 mL)
1 tbsp soy sauce or tamari (15 mL)
1 tbsp coconut sugar (15 g)
1 540 mL (19 oz) can chickpeas or 2 cups cooked chickpeas
4 cups baby spinach (85 g)
¼ cup finely chopped cilantro
½ lime, juice

For serving

cilantro
cooked rice
peanuts
lime wedges

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Instructions

Prepare the Squash: Preheat the oven 400 F. Cut both ends off the squash, peel it, then cut in half crosswise so you have the top and bottom as two pieces. Slice each piece in half down the center vertically, so that you now have 4 pieces of squash. Use a spoon to scoop out and discard the seeds and pulp. Cut the squash into ¾-inch pieces.
Roast Squash: Transfer squash to a baking sheet. Drizzle with 1 tsp oil, then season with 1 tsp of the curry powder and a pinch of salt and pepper. Toss to coat. Roast on the middle rack of the oven for 24-28 min, stirring halfway, until tender and golden-brown. Roasting the squash caramelizes the natural sugars, intensifying the flavour.
Saute Shallot: While the squash roasts, in a large pot, heat 1 tbsp coconut oil over medium heat. When the pot is hot, add the shallots. Cook for 3-5 min, stirring often, until tender.
Add Ginger, Garlic & Spices: Add garlic, ginger, 1 tsp curry powder and curry paste. Cook for another 1-2 mins, stirring constantly, to toast the spices.
Add Liquids & Chickpeas: Add tomatoes, chickpeas, coconut milk and 1 cup of the broth, scraping bottom of the pot to loosen all the brown bits. Season with salt and pepper. Bring to a simmer over high heat. Once simmering, reduce heat to medium-low. Cook for 12-15 mins, until slightly reduced.
Optional – Blend Curry: If you’d like the curry to be thicker, scoop about 2 cups of the curry into a blender and add about 1 cup of the roasted butternut squash. Blend until smooth then pour back into the pot. You can also pulse an immersion blender in the pot a few times after adding the squash but before adding the spinach. This step is optional.
Finish Curry: Add the spinach, soy sauce and coconut sugar. Cook for another 2-4 min, stirring occasionally, until spinach wilts and flavours are combined. Add the butternut squash, lime juice and chopped cilantro. Adjust the consistency with additional broth, if desired.
Serve Curry: Divide curry between bowls alongside rice of choice. Top with remaining more cilantro, lime and peanuts, if desired.

Notes

To serve as a butternut squash curry soup, increase the broth to 4 cups. For varying thickness, you can use anywhere between 1-5 cups of broth. It’s suggested to start with 1 cup of broth and slowly increase to reach your desired consistency. Note that the curry will thicken substantially after storing, so I usually use 2-3 cups broth.

Store leftover curry in the fridge in a sealed container for up to 5 days. Reheat in the microwave. To freeze, cool completely and store in a heavy duty freezer bag or container for up to 3 months. Thaw in the fridge before reheating.

Nutrition

Serving Size: 1/6th of recipe
Calories: 338
Sugar: 7 g
Sodium: 624 mg
Fat: 21 g
Carbohydrates: 36 g
Fiber: 7 g
Protein: 8 g

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Butternut Squash Curry Recipe