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Butternut Squash Curry in pan with white bowls of rice and curry next to it.

Roasted Butternut Squash Curry

Roasted butternut squash is blended with spicy coconut milk and served with protein-packed lentils and thinly sliced Brussels sprouts.
Course dinner, lunch
Cuisine Asian-inspired, gluten-free, vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Author Stephanie McKercher, RDN

Ingredients

Butternut Squash Curry:

  • 1 medium butternut squash, cut in half lengthwise and seeded (see note)
  • 1 tablespoon grapeseed oil or cooking oil of choice
  • Salt and pepper
  • 1 (13.66-ounce) can coconut milk
  • 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:

  • Cooked rice
  • Fresh mint
  • Cilantro

Instructions

Cook Butternut Squash Curry:

  1. Preheat oven to 450 degrees Fahrenheit and place butternut squash halves skin-side down on a rimmed baking sheet. Brush with grapeseed oil and sprinkle with salt and pepper. Place on the center rack of the oven and roast 60 minutes, flipping squash skin-side up and rotating the baking sheet halfway through, or until squash is tender and beginning to brown in places.

  2. Once the butternut squash is cool enough to handle, use a spoon to peel the flesh from the skin. Add 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 3 minutes, or until the mixture is thick and creamy. Set aside.

Cook Lentils and Brussels Sprouts:

  1. In the meantime, pour lentils into a 12-inch fry pan with lid. Cover with water and add salt if desired. Bring liquid to a boil and then reduce heat to medium and cook lentils 15 minutes, or until tender. Drain any excess water and transfer cooked lentils to a bowl. Set aside.
  2. Heat 2 tablespoons grapeseed oil (or as needed to coat the pan) over medium heat. Stir in shallot and ginger and cook 3 minutes, or until shallot is translucent. Stir in Brussels sprouts and cook 6 minutes, stirring halfway through, or until tender and starting to brown in places.
  3. Add cooked lentils back into the pan with the cooked Brussels sprouts. Stir in cooked butternut squash mixture. Keep warm over low heat, stirring occasionally, until ready to serve.

Serve:

  1. Serve over rice with fresh mint and cilantro if desired.

Recipe Notes

1 medium butternut squash yields 2 1/2 cups cubed squash. To substitute cubed squash for whole, toss the pieces with oil, salt, and pepper, spread on a baking sheet, and roast 25 minutes, or until tender. 

 

Recipe tested with full-fat canned coconut milk.

 

Store butternut squash curry in an airtight container and refrigerate up to a week.