THAI BUTTERNUT SQUASH RED CURRY
Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
- Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
- Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.
KABOCHA SQUASH RED CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
- Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
- Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.
RED CURRY COCONUT SQUASH SOUP
This curried squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I really wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!
Provided by dana.killingthyme
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
- Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.
- Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.
- Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 31.2 g, Cholesterol 10.6 mg, Fat 23.3 g, Fiber 5.3 g, Protein 6.5 g, SaturatedFat 17 g, Sodium 258.6 mg, Sugar 6.9 g
INDIAN BUTTERNUT SQUASH CURRY
Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
- Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
- Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
Nutrition Facts : Calories 423 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium
BUTTERNUT SQUASH CURRY
Serve this butternut squash curry with rice.
Provided by Dan Denardo
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
- Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g
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- Add the coconut oil to a large skillet over medium-high heat. Once hot, add in the sliced onion & peppers. Season with 1/2 teaspoon kosher salt & toss to combine. Cook, tossing the veggies every so often, until slightly softened, 3-4 minutes. Carefully transfer the veggies to a plate and set aside.
- Add the cubed butternut squash to the same skillet used in Step 1. Season with 1/2 teaspoon kosher salt & stir to combine. Cook, stirring the squash every so often, until slightly tender, 7-10 minutes. The squash may begin to brown around the edges & that’s totally fine.
- Working quickly, add the garlic, ginger, & red curry paste to the skillet with the squash, stirring to combine. Let the aromatics toast for 1-2 minutes, until very fragrant.
- Pour the coconut milk into the skillet, stirring to combine. Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 10-15 minutes, until the butternut squash is fork-tender.
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5/5 (1)Estimated Reading Time 5 mins
- Toss butternut squash cubes with lemon ginger seasoning and salt. Heat 1/2 teaspoon of oil in a large fry pan and sauté squash for about 6 minutes or until lightly browned. Transfer to a plate.
- Heat 1/2 teaspoon of oil in the same pan over medium high heat and cook red onion and garlic for 5 minutes until soft.
- Scoop the cream at the top of the can of coconut milk (about 1/4 cup) and add it to the pan. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Add the rest of the coconut milk and water and bring to a boil. Reduce heat and add squash. Cook until tender, about 8 minutes. Stir in spinach, fish sauce (taste curry and add more fish sauce if desired), and sugar.
- Remove from heat and allow to sit for at least an hour before serving, as the curry becomes thicker and more flavorful with time. Serve with jasmine rice.
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