Butternut Squash in Green Curry Sauce Recipe

Name: Butternut Squash in Green Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups); 1/2 cup water; 2 tablespoons chopped yellow onion; 2 cloves garlic, peeled; 1-inch piece fresh ginger, peeled and coarsely chopped; 1 serrano chile, stemmed, seeded, and deveined; 3/4 cup coarsely chopped cilantro leaves; 1 teaspoon sugar; 1 can (about 14 ounces) unsweetened coconut milk; Salt to taste; 1/4 cup fresh Thai basil leaves, thinly sliced, for garnish (optional)

Servings: persons

1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
1/2 cup water
2 tablespoons chopped yellow onion
2 cloves garlic, peeled
1-inch piece fresh ginger, peeled and coarsely chopped
1 serrano chile, stemmed, seeded, and deveined
3/4 cup coarsely chopped cilantro leaves
1 teaspoon sugar
1 can (about 14 ounces) unsweetened coconut milk
Salt to taste
1/4 cup fresh Thai basil leaves, thinly sliced, for garnish (optional)

1
Place the squash and water in the slow cooker insert.
2
Cover and cook on low for 3 to 4 hours, or until the squash is tender when pierced with a fork.
3
In a blender, combine the onion, garlic, ginger, chile, 1/2 cup of the cilantro, sugar, and coconut milk.
4
Blend until it forms a smooth green paste, then add salt to taste.
5
Once the squash is tender, pour in the sauce and continue cooking just until heated through, 20 to 30 minutes.
6
Serve garnished with the remaining 1/4 cup cilantro leaves and the Thai basil.
7
A nice crisp, off-dry white wine would be lovely here.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups), 1/2 cup water, 2 tablespoons chopped yellow onion, 2 cloves garlic, peeled, and more.

Yes, Butternut Squash in Green Curry Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash in Green Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions