25+ Delicious Curry Butternut Squash Recipes to Warm Your Soul!

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curry butternut squash recipes

Butternut squash, with its naturally sweet and creamy texture, is a perfect canvas for the rich and complex flavors of Indian cuisine.

From mild and comforting to spicy and robust, these 25 curry butternut squash recipes offer a diverse range of tastes to satisfy every palate.

Whether you’re a seasoned curry connoisseur or new to Indian cooking, this collection will inspire you to explore the delightful fusion of butternut squash and aromatic spices.

Get ready to embark on a culinary journey that will tantalize your taste buds and warm your soul.

25+ Delicious Curry Butternut Squash Recipes to Warm Your Soul

The sweet and nutty flavor of the squash perfectly complements the aromatic blend of spices, creating dishes that are both comforting and satisfying. With this collection of 25 recipes, you’ll discover a world of flavor possibilities.

So, why wait? Dive into the world of butternut squash curries and embark on a culinary adventure that will leave you craving for more.

Butternut Squash and Coconut Curry

This creamy, aromatic curry is a delightful fusion of Indian spices and sweet butternut squash. The coconut milk imparts a rich, tropical flavor, while the warming spices create a comforting dish perfect for a chilly evening. It’s a wholesome and satisfying meal that can be enjoyed with rice or naan.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger, cook for 30 seconds more.
  3. Add cumin, coriander, turmeric, chili powder, and garam masala. Cook for 30 seconds, stirring constantly.
  4. Add butternut squash and cook for 5 minutes, stirring occasionally.
  5. Pour in coconut milk and enough water to cover the squash. Bring to a boil, then reduce heat and simmer until squash is tender, about 15-20 minutes.
  6. Season with salt to taste. Stir in cilantro.
  7. Serve hot with rice or naan.

This Butternut Squash and Coconut Curry is a testament to the versatility of Indian cuisine. The sweetness of the squash perfectly complements the richness of the coconut milk, while the aromatic blend of spices creates a symphony of flavors. It’s a dish that warms the soul and satisfies the palate. Experiment with different combinations of spices to create your unique version of this comforting curry.

Butternut Squash and Chickpea Curry

This hearty and nutritious curry combines the sweetness of butternut squash with the protein-packed chickpeas for a well-rounded meal. The rich tomato-based sauce is infused with aromatic Indian spices, creating a flavorful and satisfying dish. Serve it with rice or roti for a complete meal.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger, cook for 30 seconds more.
  3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
  4. Add butternut squash, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes.
  5. Season with salt to taste. Stir in cilantro.
  6. Serve hot with rice or roti.

This Butternut Squash and Chickpea Curry is a wholesome and satisfying dish that is perfect for a weeknight dinner or a potluck. The combination of textures and flavors is truly delightful. The curry is packed with nutrients, making it a healthy and delicious choice. Feel free to adjust the spice level to suit your taste preferences. This recipe is a versatile base that can be customized with additional vegetables or protein sources.

Butternut Squash and Spinach Curry

This vibrant and healthy curry combines the sweetness of butternut squash with the earthy flavors of spinach for a nutritious and delicious meal. The creamy tomato-based sauce is infused with aromatic Indian spices, creating a comforting dish that is perfect for vegetarians and meat-eaters alike. Serve it with rice or naan for a complete meal.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 bunch fresh spinach, washed and chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/4 cup plain yogurt
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger, cook for 30 seconds more.
  3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
  4. Add butternut squash and cook for 5 minutes, stirring occasionally.
  5. Add diced tomatoes, vegetable broth, and spinach. Bring to a boil, then reduce heat and simmer until squash is tender and spinach is wilted, about 15-20 minutes.
  6. Blend the curry slightly to create a smoother texture, if desired.
  7. Stir in yogurt and cilantro. Season with salt to taste.
  8. Serve hot with rice or naan.

This Butternut Squash and Spinach Curry is a flavorful and nutritious dish that is packed with vitamins and minerals. The combination of sweet butternut squash, earthy spinach, and aromatic spices creates a harmonious blend of flavors. The addition of yogurt adds a creamy richness to the curry, while the cilantro provides a fresh and herbaceous touch. This dish is a great way to incorporate more vegetables into your diet and enjoy the deliciousness of Indian cuisine.

Butternut Squash and Paneer Tikka Masala

This indulgent curry combines the creamy richness of tikka masala sauce with the sweetness of butternut squash and the protein-packed paneer. The perfect balance of flavors and textures makes this dish a crowd-pleaser. Serve it with basmati rice or naan for a truly satisfying meal.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 block paneer, cut into cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon garam masala
  • 1 teaspoon kasoori methi (dried fenugreek leaves)
  • 1/4 cup heavy cream (optional)
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Marinate paneer cubes in a mixture of yogurt, turmeric, and a pinch of salt for at least 30 minutes.
  2. Heat oil in a large skillet over medium heat. Cook paneer cubes until golden brown on all sides. Set aside.
  3. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  4. Stir in garlic and ginger, cook for 30 seconds more.
  5. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
  6. Add butternut squash and cook for 5 minutes, stirring occasionally.
  7. Add diced tomatoes, garam masala, and kasoori methi. Bring to a boil, then reduce heat and simmer for 15 minutes.
  8. Blend the sauce slightly to create a smoother texture, if desired.
  9. Stir in paneer cubes and heavy cream (if using). Season with salt to taste.
  10. Serve hot with basmati rice or naan.

This Butternut Squash and Paneer Tikka Masala is a luxurious and flavorful curry that is perfect for special occasions. The combination of creamy tikka masala sauce, tender paneer, and sweet butternut squash creates a truly indulgent dish. The addition of heavy cream (optional) adds a rich and velvety texture to the curry. This recipe is a great way to impress your guests and satisfy your cravings for delicious Indian food.

Butternut Squash and Lentil Dal

This hearty and wholesome dal combines the sweetness of butternut squash with the protein-packed lentils for a satisfying and nutritious meal. The fragrant blend of Indian spices creates a comforting and flavorful dish that is perfect for vegetarians and vegans alike. Serve it with rice or roti for a complete meal.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 cup red lentils, rinsed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Oil for cooking
  • Optional garnishes: lime wedges, chopped green chilies

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger, cook for 30 seconds more.
  3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
  4. Add butternut squash, red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender and squash is cooked through, about 30-40 minutes.
  5. Use an immersion blender or a regular blender to puree about half of the dal for a smoother texture.
  6. Stir in cilantro and season with salt to taste.
  7. Serve hot with rice or roti, garnished with lime wedges and chopped green chilies if desired.

This Butternut Squash and Lentil Dal is a delicious and nourishing dish that is perfect for a cozy meal. The creamy texture, combined with the flavorful blend of spices, makes it a comforting and satisfying option. The addition of butternut squash adds a sweetness and depth to the dal, while the lentils provide a good source of protein. This versatile dish can be enjoyed on its own or as a side dish to accompany other Indian delicacies.

Butternut Squash and Coconut Milk Curry with Spinach

This creamy and flavorful curry combines the sweetness of butternut squash with the health benefits of spinach. Coconut milk adds a rich and tropical touch, while a blend of warm spices creates a comforting and satisfying dish.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 bunch fresh spinach, washed and chopped
  • 1 can (14 oz) coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger, cook for 30 seconds more.
  3. Add cumin, coriander, turmeric, chili powder, and garam masala. Cook for 30 seconds, stirring constantly.
  4. Add butternut squash and cook for 5 minutes, stirring occasionally.
  5. Pour in coconut milk and enough water to cover the squash. Bring to a boil, then reduce heat and simmer until squash is tender, about 15-20 minutes.
  6. Stir in spinach and cook until wilted.
  7. Season with salt to taste.
  8. Serve hot with rice or naan.

This Butternut Squash and Coconut Milk Curry with Spinach is a delightful and nutritious dish that combines the best of both worlds. The sweetness of the butternut squash complements the earthy flavors of spinach, while the creamy coconut milk adds a luxurious touch. The blend of Indian spices creates a warm and comforting curry that is perfect for a satisfying meal.

Butternut Squash and Cauliflower Curry

This vegetarian curry is packed with nutrients and flavor. The combination of butternut squash and cauliflower creates a hearty base, while the warming spices and creamy coconut milk elevate the dish. It’s a perfect option for a plant-based meal or a side dish to accompany your favorite protein.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 head cauliflower, cut into florets
  • 1 can (14 oz) coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger, cook for 30 seconds more.
  3. Add cumin, coriander, turmeric, chili powder, and garam masala. Cook for 30 seconds, stirring constantly.
  4. Add butternut squash and cauliflower. Cook for 5 minutes, stirring occasionally.
  5. Pour in coconut milk and enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15-20 minutes.
  6. Season with salt to taste. Stir in cilantro.
  7. Serve hot with rice or naan.

This Butternut Squash and Cauliflower Curry is a versatile dish that can be enjoyed as a main course or a side dish. The combination of flavors and textures is truly satisfying. The curry is packed with nutrients and is a great way to incorporate more vegetables into your diet. Experiment with different spices and herbs to customize this recipe to your taste preferences.

Butternut Squash and Potato Curry

This comforting curry combines the sweetness of butternut squash with the heartiness of potatoes for a satisfying meal. The rich and flavorful sauce is infused with aromatic Indian spices, making it a perfect dish for a chilly evening. Serve it with rice or roti for a complete meal.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 2 large potatoes, peeled and cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger, cook for 30 seconds more.
  3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
  4. Add butternut squash and potatoes. Cook for 5 minutes, stirring occasionally.
  5. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20-25 minutes.
  6. Season with salt to taste. Stir in cilantro.
  7. Serve hot with rice or roti.

This Butternut Squash and Potato Curry is a classic Indian comfort food that is both hearty and flavorful. The combination of butternut squash and potatoes creates a creamy and satisfying texture. The curry is packed with nutrients and is a perfect choice for a vegetarian meal. Feel free to add other vegetables like peas or carrots for extra flavor and nutrition.

Butternut Squash and Chickpea Masala

This creamy and flavorful masala combines the sweetness of butternut squash with the protein-packed chickpeas. The rich tomato-based sauce is infused with aromatic Indian spices, creating a delicious and satisfying dish. Serve it with rice or naan for a complete meal.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon garam masala
  • 1 teaspoon kasoori methi (dried fenugreek leaves)
  • 1/4 cup heavy cream (optional)
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger, cook for 30 seconds more.
  3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
  4. Add butternut squash and chickpeas. Cook for 5 minutes, stirring occasionally.
  5. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20-25 minutes.
  6. Blend the sauce slightly to create a smoother texture, if desired.
  7. Stir in yogurt, garam masala, and kasoori methi. Season with salt to taste.
  8. Serve hot with rice or naan.

This Butternut Squash and Chickpea Masala is a hearty and flavorful dish that is perfect for a satisfying meal. The combination of butternut squash and chickpeas provides a good source of protein and fiber. The creamy masala sauce is rich and indulgent, making it a perfect comfort food. Feel free to add other vegetables like spinach or kale for extra nutrients.

Butternut Squash and Sweet Potato Curry

This hearty and flavorful curry combines the sweetness of butternut squash with the earthy taste of sweet potatoes. The creamy coconut milk and warming spices create a comforting and satisfying dish. It’s a perfect vegetarian option or a side dish to accompany your favorite protein.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 2 sweet potatoes, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger, cook for 30 seconds more.
  3. Add cumin, coriander, turmeric, chili powder, and garam masala. Cook for 30 seconds, stirring constantly.
  4. Add butternut squash and sweet potatoes. Cook for 5 minutes, stirring occasionally.
  5. Pour in coconut milk and enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20-25 minutes.
  6. Season with salt to taste. Stir in cilantro.
  7. Serve hot with rice or naan.

This Butternut Squash and Sweet Potato Curry is a delicious and nutritious dish that is perfect for a cold day. The combination of sweet and earthy flavors creates a comforting and satisfying meal. The creamy coconut milk adds richness and depth to the curry. You can adjust the level of spice to your preference by adding more or less chili powder.

Butternut Squash and Green Lentil Curry

This protein-packed curry combines the sweetness of butternut squash with the earthy flavor of green lentils. The curry is rich in fiber and nutrients, making it a healthy and satisfying meal. The addition of fresh spinach adds a vibrant color and extra nutrients.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 cup green lentils, rinsed
  • 1 bunch fresh spinach, washed and chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger, cook for 30 seconds more.
  3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
  4. Add butternut squash and lentils. Cook for 5 minutes, stirring occasionally.
  5. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender and squash is cooked through, about 30-40 minutes.
  6. Stir in spinach and cook until wilted.
  7. Season with salt to taste. Stir in cilantro.
  8. Serve hot with rice or naan.

This Butternut Squash and Green Lentil Curry is a hearty and satisfying meal that is packed with nutrients. The combination of butternut squash and green lentils provides a good source of protein and fiber. The curry is flavorful and comforting, perfect for a chilly evening. You can customize this recipe by adding other vegetables like carrots or peas.

Butternut Squash and Tofu Curry

This vegetarian curry is a great source of protein and nutrients. The combination of creamy butternut squash, tofu, and flavorful spices creates a delicious and satisfying meal. This curry is perfect for those looking for a meat-free option.

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 block extra-firm tofu, pressed and cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/4 cup coconut milk
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and ginger, cook for 30 seconds more.
  3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
  4. Add butternut squash and tofu. Cook for 5 minutes, stirring occasionally.
  5. Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until vegetables are tender and tofu is heated through, about 20-25 minutes.
  6. Stir in coconut milk. Season with salt to taste. Stir in cilantro.
  7. Serve hot with rice or naan.

This Butternut Squash and Tofu Curry is a delicious and satisfying vegetarian meal. The tofu adds a creamy texture and protein to the curry, while the butternut squash provides sweetness and nutrients. The coconut milk adds a rich and creamy flavor. You can customize this recipe by adding other vegetables or protein sources.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.