Roasted Butternut Squash Curry with Lentils
There's something about a simmering curry on a cool evening that feels instantly grounding and comforting. This roasted butternut squash curry brings all the comfort of a creamy spiced stew, without the need for dairy or store-bought sauces. Instead, it's made with simple, seasonal ingredients like roasted squash, coconut milk, and warming spices.
Roasting the butternut squash before blending it into the sauce gives this curry its rich, caramelized flavor. Brussels sprouts and lentils add texture and balance, while a splash of lime at the end brightens up each bite. It's a nourishing, plant-based dinner you'll want to cozy up with all season long.
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If you're looking for a vegetarian curry that's as satisfying as it is flavorful, add this recipe to your list. The base starts with roasted butternut squash, which is blended with canned coconut milk and a fragrant mix of spices-think cumin, coriander, cinnamon, and turmeric-for a silky sauce that's sweet, savory, and gently spiced.
It's a great way to use seasonal produce like squash and Brussels sprouts. and the addition of lentils makes it hearty enough to serve on its own or with a scoop of rice or naan.
If you love the combination of roasted vegetables and curry spices, you might also like my Roasted Eggplant Coconut Curry, Roasted Pumpkin, Red Lentil Dip, or Vegan Corn Chowder.
This butternut squash curry is also a helpful recipe to keep on hand for meal prep and batch cooking. You can roast the squash and prep the components ahead of time, then reheat and serve throughout the week. It freezes well, too, making it ideal if you're stocking up on meals for fall and winter.
Ingredients
The backbone of this dish is butternut squash, roasted until soft and lightly browned to bring out its natural sweetness. Once blended with coconut milk and a mix of warming spices, you get a sauce that's rich, creamy, and layered with flavor.
To make it a complete meal, I've added protein-packed lentils and Brussels sprouts, which bring texture and a hint of bitterness that balances the sweet and spicy elements. A splash of lime juice at the end ties everything together with brightness and acidity.
Instructions
First, roast the butternut squash. The squash will be very hot when it comes out of the oven, so allow it to cool for a few minutes. Once you're able to handle it comfortably, use a spoon to peel the flesh from the skin and add it to the blender with coconut milk and spices.
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While the squash is roasting in the oven, you have enough time to cook the lentils and the Brussels sprouts on the stovetop.
Once the Brussels sprouts are tender, mix with lentils and the butternut squash sauce from the blender. Stir everything together until the lentils and Brussels sprouts are evenly coated in sauce and simmer over low-medium heat.
Substitutions
- Squash: Swap in cubed kabocha squash, acorn squash, or sweet potatoes if butternut isn't available. Or try this pumpkin curry for another variation.
- Brussels sprouts: Try kale, spinach, or shredded cabbage for a different veggie base.
- Lentils: Green or brown lentils hold their shape well, but red lentils can work for a softer texture. (See my red lentil curry recipe.)
- Coconut milk: Use cashew cream for a different plant-based base.
- Spices: If you don't have fenugreek, the curry will still be flavorful. Feel free to add a little extra cumin or turmeric to round it out.
Making Ahead and Storage
This curry is ideal for meal prep. You can:
- Roast the squash and blend the sauce up to 3 days in advance.
- Cook the lentils and Brussels sprouts ahead and store separately.
- Store the fully assembled curry in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Reheat gently on the stovetop and add a splash of water if it thickens too much.
FAQ
Yes, roasted butternut squash adds a sweet, nutty depth that balances spicy and savory flavors beautifully. It also blends into a creamy texture without needing dairy.
Start by roasting the squash, then blend it with coconut milk and spices to make a creamy sauce. Add cooked lentils and vegetables like Brussels sprouts for a complete curry meal.
For this recipe, you can roast squash halves and scoop out the flesh. If using cubed squash, peel and cut into 1-inch pieces, toss with oil, and roast until tender.
Want even more vegetarian meal inspiration?
If you're looking for more ideas beyond this butternut squash curry, I've put together a free list of 100+ vegetarian and plant-forward meals and snacks to make planning easier. These recipes are simple, satisfying, and full of variety.
📖 Recipe
Roasted Butternut Squash Curry with Lentils
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Equipment
- rimmed baking sheet
- blender
- 12-inch skillet with a lid
Ingredients
Butternut Squash Curry:
- 1 medium butternut squash, cut in half lengthwise and seeded (see note 1)
- 1 tablespoon grapeseed oil or cooking oil of choice
- Salt and pepper
- 1 (13.66-ounce) can coconut milk (see note 2)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground fenugreek
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper or to taste (optional)
- 1 tablespoon lime juice
Lentils and Brussels Sprouts:
- 1 cup dry lentils
- Salt
- 2 tablespoons grapeseed oil or cooking oil of choice
- 1 medium shallot, sliced
- 1- inch piece ginger, grated
- 2 cups thinly sliced Brussels sprouts (about 12)
Optional for serving:
- 2 cups cooked brown basmati rice
- Fresh mint
- Cilantro
Instructions
Cook Butternut Squash Curry:
- Preheat oven to 450 degrees Fahrenheit and place butternut squash halves skin-side down on a rimmed baking sheet. Brush with oil and sprinkle with salt and pepper. Place baking sheet on the center rack of the oven and roast 60 minutes, rotating the baking sheet halfway through, or until squash is tender and beginning to brown in places. Remove the baking sheet from the oven and allow the squash to cool.
- Once the butternut squash is cool enough to handle, use a spoon to peel the flesh from the skin. Transfer the cooked squash to a blender container.
- Add coconut milk, cumin, coriander, turmeric, fenugreek, cinnamon, cayenne pepper (if using), and lime juice to the blender container. Cover and blend on high for 1 minute, or until the mixture is thick and creamy. Set aside.
Cook Lentils and Brussels Sprouts:
- In the meantime, pour dry lentils into a 12-inch skillet with a lid. Cover the lentils with water and add salt if desired. Put the lid on the skillet, bring the liquid to a boil and then reduce the heat to medium-low and cook 15 minutes, or until lentils are tender (cook longer if you prefer softer lentils). Drain any excess water if needed, and transfer the cooked lentils to a bowl or plate and set aside.
- Heat 2 tablespoons grapeseed oil (or as needed to coat the skillet) over medium heat. Stir in shallot and ginger and cook 2 minutes, stirring often, or until the shallot is translucent.
- Stir in Brussels sprouts and cook 6 minutes, stirring halfway through, or until tender.
- Add cooked lentils back into the skillet with the cooked Brussels sprouts. Stir in the cooked butternut squash sauce from the blender. Stir until the lentils and Brussels sprouts are evenly coated in sauce.
- Keep curry warm over low heat, stirring occasionally, until ready to serve. If the curry cooks down and becomes too thick, stir in water until desired consistency is reached.
Serve:
- Serve butternut squash curry over cooked brown basmati rice and garnish with fresh mint and cilantro if desired.
I discovered your site today and thought I would try one recipe before ordering your ebook. Everyone in the family loved this dish, even my squash-hating daughter. I think it would be a good vegan option for holiday guests this year.
Hi Ruth, thanks so much for your comment and rating. So glad you found the site and that everyone loved this recipe. Hope you find the ebook helpful, too! 🙂
Creamy and simple, but the spices have a harsh raw flavor and the butternut squash taste doesn’t come through.
Thanks for the feedback, Rachel! I'll consider your comment next time I test the recipe for potential improvements.
What a wonderful recipe. Thank you so much. I used kale instead of brussel sprouts (like some others, my husband doesn't like them) and it worked very well. Already passed the recipe on to my daughter who reports that her 2 children (6 and 4) love it as much as we do. Thank you very much.
Hi Diane, thanks for your comment. I'm so glad you and your family enjoyed the recipe! 🙂
I'm REALLY interested in trying this delicious-looking curry, BUT, I'm not familiar with fenugreek. I've Googled it, of course, and I know in your post you recommended using whole spices and grinding them. Do you have a link for the fenugreek powder that you used? Or the seeds that you would recommend? I just want to get the right thing that's typically used. Thanks!
Hi Kristin! Here's the fenugreek I have at home right now: https://www.amazon.com/Frontier-Natural-Products-Fenugreek-2-Ounce/dp/B000WR8SB4/ref=asc_df_B000WR8SB4/?tag=hyprod-20&linkCode=df0&hvadid=312087953268&hvpos=&hvnetw=g&hvrand=8700396405113370248&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9028827&hvtargid=pla-570120276679&psc=1
Enjoy the recipe!
This was delicious! I had a larger butternut squash so I just used half for the sauce and cut the other half in squares. I also substituted the the brussel sprouts with cabbage because my husband doesn’t like them. It turned out as a flavor explosion and super creamy in texture. Definitely made it on our favorite recipe list!
This makes me so happy to hear! Glad it worked out with the cabbage substitute. Thank you for commenting!
I just made this and I'm eating it now. It's so yummy!! Though, I am tasting mostly the butternut squash. Do you have any tips on how to bring out the flavor of the spices? Should I add more spices?
Hi Dalilah, thanks for trying the recipe! You can always add more spices to curry! 🙂 I usually like to taste a little bit as it's cooking and adjust spices as I go. Another consideration is how long you've had your spices because they can lose some of their flavors as they get older. To bring out the most flavor, you could try grinding whole spices yourself at home. (I like to use an old coffee grinder for this.) Let me know if you have any other questions!
Lentils take 20-30 min to cook, not 15. I didn't realize this until it was on the table. Had to toss the whole batch. Please update the instructions. Thx!
Hi Chris, sorry this didn't work out for you. Lentils typically take about 15 minutes when I cook them at home (I use a timer for recipe testing). Older lentils can sometimes take longer to cook, so that could've been the reason. The times listed in my recipes are always estimated so I try to also include additional descriptors, such as "or until tender" to accommodate individual variations. I suggest trying the lentils first to ensure they're cooked before you take the curry off the stove. Also, in the future, you can transfer the curry back to the skillet and cook longer instead of throwing the batch out. Please let me know if there's anything else I can do to help! Thanks for your feedback!
I tried today!!! It is gorgeous as food can be. My first curry. My first comment. I adapted it, according to my diet, with spices. I like the combination of Brussels sprouts with creamy baked pumpkin and coconut milk.
Thanks for lovely idea.
Thanks so much for commenting, Nika! So glad you enjoyed the recipe! 🙂
Oh my goodness! This was so delicious! I didn't have Brussels so I subbed Kale but it still came out amazing
Thanks, Jody! So glad you enjoyed it - and kale sounds delicious! 🙂
What kind of lentils do you use?
I used brown lentils, but any type will work. Let me know if you try it! 🙂
Do you fenugreek seeds or powder? Is the cumin ground or whole seeds??
Hi Guppy, I used fenugreek powder and grown cumin for this recipe. Feel free to sub with whole seeds if you want. Thanks!
This looks like such a warm, inviting, cozy meal! Adding to my winter "must make" list for sure!
All of these flavors sound incredible! I love how it uses butternut squash and just a few more tasty ingredients!
This looks like a big, warm hug on a cold day! The coconut milk would bring this up a notch! Can't wait to try it.
This is one of the good things about getting cooler weather. Hooray for warm, comforting dishes like this butternut squash curry. Yum!
These are some of my favorite foods! I love squash and lentils and curry. Looks amazing