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Red Curry Butternut Squash

Rated as 4.55 out of 5 Stars

"This lovely red curry butternut squash is sweet, spicy, and mysterious. This turkey-friendly side dish won't be everyone's cup of tea, but for those at the table that let it work its magic, it promises to be one of their favorite parts of the meal."
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Ingredients

40 m servings 291 cals
Original recipe yields 6 servings

Directions

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  1. Chop green onions, reserving about 1 tablespoon chopped green onion tops for garnish. Heat vegetable oil in a Dutch oven or heavy saucepan over medium heat; saute larger portion of green onions, tomato paste, red curry powder, cumin, and red curry paste in the hot oil until green onions and seasonings sizzle and give off a toasted smell, about 5 minutes. Stir garlic into green onion mixture; saute until garlic is fragrant, about 1 more minute.
  2. Pour coconut milk into Dutch oven and stir until thoroughly combined. Mix fish sauce and brown sugar into coconut milk sauce, stirring to dissolve brown sugar. Bring sauce to a simmer.
  3. Stir butternut squash cubes into sauce, turn heat to medium-low, and cover with a lid. Gently stir every 5 minutes until squash are tender, about 20 minutes. Watch carefully, squash overcooks easily. Stir basil leaves into butternut squash. Taste for salt and spiciness and adjust seasoning if needed. Transfer to a serving dish and sprinkle with reserved green onions.

Nutrition Facts


Per Serving: 291 calories; 17.2 g fat; 37.2 g carbohydrates; 5.5 g protein; 0 mg cholesterol; 632 mg sodium. Full nutrition

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Reviews

Read all reviews 36
  1. 42 Ratings

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Most helpful positive review

I loved this. I roasted the squash first (50 minutes at 350 degrees with a tablespoon of butter and a tablespoon of coconut oil for each side) and added some white rice. Delicious!

Most helpful critical review

I didn't care for the taste.

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I loved this. I roasted the squash first (50 minutes at 350 degrees with a tablespoon of butter and a tablespoon of coconut oil for each side) and added some white rice. Delicious!

I made this yesterday for Thanksgiving for my 12 guests and everyone raved about it. I thought it was really great myself! I followed the recipe as is and made it just before the meal (had alrea...

I made this without changing a thing. It is absolutely delicious. Not too spicy, wonderful blend of flavors. I'm adding to my recipe book. Love it!! (and so does my family!)

Had to go to 2 stores to find the McCormick red curry powder from the video, but boy was it worth it. My usual curry powder doesn't have that cardamom which adds such a special flavor and aroma ...

Made this tonight, but didn't have all the ingredients. So I made my own tomato paste with one skinned medium Roma tomato, then I substituted Hoisin sauce for fish sauce, I used 2 tablespoons of...

I didn't care for the taste.

Made as written and served over rice with naan. Instant hit. Next time I will add some siracha at the end of the cook time just cause we like it spicy.

It was amazing!!! The butternut squash was a booger to peal and slice, but the end result was well worth the struggle! Yummy!

Not my cup of tea!