20 Delicious Butternut Squash Recipes Indian Style

Venture into the vibrant world of Indian cuisine with our roundup of 20 delicious butternut squash recipes that promise to spice up your mealtime! Perfect for those cozy evenings or when you’re craving something hearty yet healthy, these dishes blend traditional Indian flavors with the sweet, nutty essence of butternut squash. Ready to transform your kitchen into a flavor-packed bazaar? Let’s dive into these mouthwatering recipes!

Butternut Squash Curry

Even if you’re not a curry fan, this butternut squash version might just change your mind. It’s creamy, subtly sweet, and packed with flavors that warm you right up.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 can (13.5 oz) creamy coconut milk
• 2 cups vegetable broth
• 1 cup fresh spinach leaves
• Salt to taste

Instructions

1. Heat the fragrant coconut oil in a large pot over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking for another minute until fragrant.
4. Toss in the cubed butternut squash, garam masala, and ground turmeric, stirring to coat the squash evenly.
5. Pour in the creamy coconut milk and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the squash is tender.
7. Fold in the fresh spinach leaves and cook just until wilted, about 2 minutes.
8. Season with salt to taste, then remove from heat.

Here’s the deal: this curry is luxuriously creamy with a hint of sweetness from the squash. Serve it over a bed of fluffy jasmine rice or with warm naan for dipping.

Spicy Butternut Squash Soup

Unbelievably cozy and just the right amount of kick, this spicy butternut squash soup is your go-to for chilly evenings. You’ll love how the sweetness of the squash balances the heat.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large, finely chopped yellow onion
• 3 cloves of garlic, minced
• 1 medium butternut squash, peeled, seeded, and cubed
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup full-fat coconut milk
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the cubed butternut squash, vegetable broth, cumin, smoked paprika, and cayenne pepper to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer until the squash is tender, about 20 minutes.
6. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Tip: For a smoother texture, strain the soup through a fine-mesh sieve.
7. Stir in the coconut milk and season with salt to taste. Tip: Adjust the cayenne pepper if you prefer more or less heat.
8. Return the soup to the stove and heat gently for another 5 minutes. Tip: Don’t let it boil to keep the coconut milk from separating.

Velvety smooth with a warming spice, this soup pairs wonderfully with crusty bread or a dollop of sour cream. Try topping it with roasted pumpkin seeds for an extra crunch.

Butternut Squash and Chickpea Masala

Ever find yourself craving something cozy yet packed with flavor? This butternut squash and chickpea masala is your answer, blending sweet, spicy, and creamy in every bite.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 can (14 oz) coconut milk, full-fat for creaminess
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. Heat the remaining olive oil in a large skillet over medium heat. Add the onion, cooking until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant. Tip: Keep stirring to prevent burning.
4. Add the garam masala, turmeric, and cayenne pepper, stirring for 30 seconds to toast the spices. This unlocks their flavors.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Let it cook for 5 minutes to thicken slightly.
6. Add the roasted butternut squash and chickpeas to the skillet. Simmer together for 10 minutes, allowing the flavors to meld. Tip: If the sauce is too thick, add a splash more broth.
7. Season with salt to your liking. Garnish with fresh cilantro before serving. Tip: For extra freshness, serve with a squeeze of lime.

Hearty and vibrant, this masala boasts a perfect balance of creamy coconut and spicy warmth. Try it over fluffy basmati rice or with warm naan for scooping up every last bit of sauce.

Butternut Squash Biryani

Alright, let’s dive into making this cozy, flavorful Butternut Squash Biryani that’s perfect for any night of the week. You’re going to love how the sweet squash pairs with the aromatic spices.

Ingredients

• 1 cup basmati rice, rinsed until the water runs clear
• 2 cups diced butternut squash, about 1/2-inch cubes
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 2 tbsp ghee or rich extra virgin olive oil
• 2 cups vegetable broth, warmed
• 1/2 cup plain yogurt, creamy and tangy
• 1/4 cup chopped cilantro, fresh and vibrant
• Salt, to taste

Instructions

1. Heat ghee in a large pot over medium heat. Add the sliced onions and cook until golden brown, about 10 minutes, stirring occasionally.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the diced butternut squash to the pot, along with the cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the squash in the spices.
4. Pour in the rinsed basmati rice and stir gently to combine with the squash and spices.
5. Add the warmed vegetable broth and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
6. After 20 minutes, remove the pot from heat and let it sit, covered, for 5 minutes to allow the rice to steam.
7. Fluff the biryani with a fork, then gently fold in the plain yogurt and chopped cilantro.

Buttery chunks of squash melt into the fragrant rice, creating a dish that’s both hearty and comforting. Serve it with a side of crispy papadums or a simple cucumber salad for a complete meal.

Butternut Squash Korma

Ready to cozy up with a bowl of something warm and comforting? This Butternut Squash Korma is your ticket to a flavorful, veggie-packed dinner that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 medium butternut squash, peeled and cubed
• 1 can (14 oz) creamy coconut milk
• 1/2 cup vegetable broth
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion, cooking until soft and translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Sprinkle in the cumin, coriander, turmeric, and cayenne, toasting the spices for 30 seconds to unlock their flavors.
5. Toss in the butternut squash, stirring to coat it evenly with the spice mixture.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
7. Cover and cook for 20-25 minutes, or until the squash is tender when pierced with a fork.
8. Season with salt to taste, then garnish with fresh cilantro before serving.

Velvety smooth with a hint of spice, this korma pairs beautifully with fluffy basmati rice or warm naan for scooping up every last bit of sauce. The squash melts in your mouth, making each bite a comforting embrace of flavors.

Butternut Squash and Lentil Dal

Very few dishes can warm your soul like a hearty bowl of Butternut Squash and Lentil Dal. It’s the perfect blend of sweet, spicy, and everything nice, ready to comfort you on any day.

Ingredients

• 1 cup red lentils, rinsed and drained
• 2 cups cubed butternut squash, about 1-inch pieces
• 1 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 4 cups vegetable broth, low sodium
• 1 can (14 oz) coconut milk, full fat
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion, sautéing until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Mix in the turmeric, cumin, and chili powder, toasting the spices for 30 seconds to unlock their flavors.
5. Add the butternut squash and lentils, stirring to coat them in the spice mixture.
6. Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils and squash are tender.
8. Season with salt to taste, then remove from heat.
9. Garnish with fresh cilantro before serving.

Zesty and creamy, this dal is a texture dream with tender squash and soft lentils swimming in a spiced coconut broth. Serve it over steamed rice or with a side of naan for a complete meal that’s as nourishing as it is delicious.

Butternut Squash Tikka Masala

Wondering how to spice up your dinner routine? This Butternut Squash Tikka Masala is a creamy, dreamy dish that’s packed with flavor and surprisingly easy to make. You’ll love how the sweetness of the squash pairs with the rich, spiced sauce.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can (14 oz) crushed tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant. Tip: Keep stirring to prevent burning.
4. Add the garam masala, turmeric, cumin, and cayenne pepper. Toast the spices for 30 seconds to unlock their flavors.
5. Pour in the crushed tomatoes and coconut milk. Bring to a simmer and let it cook for 10 minutes, stirring occasionally.
6. Gently fold in the roasted butternut squash. Simmer for another 5 minutes to let the flavors meld. Tip: If the sauce is too thick, add a splash of water to reach your desired consistency.
7. Stir in half of the cilantro and season with salt to taste. Tip: Always taste as you go to adjust seasoning perfectly.

Kick back and enjoy this Butternut Squash Tikka Masala over a bed of fluffy basmati rice or with warm naan bread. The creamy coconut sauce clings to the tender squash, creating a dish that’s both comforting and exotic. For an extra touch, sprinkle the remaining cilantro on top before serving.

Butternut Squash and Spinach Saag

Ever find yourself craving something cozy yet vibrant? This Butternut Squash and Spinach Saag is your answer, blending sweet, nutty squash with earthy greens in a creamy, spiced sauce that’s downright comforting.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup finely diced sweet onion
• 2 cloves garlic, minced to fragrant perfection
• 1 tsp freshly grated ginger, for a zesty kick
• 1 tsp ground cumin, for warm depth
• 1/2 tsp turmeric, for golden color and earthy notes
• 1/4 tsp cayenne pepper, for a gentle heat
• 2 cups peeled and cubed butternut squash, about 1/2-inch pieces
• 4 cups fresh baby spinach, loosely packed
• 1/2 cup heavy cream, for luxurious texture
• Salt, to season

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the onion, cooking until translucent and soft, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Sprinkle in the cumin, turmeric, and cayenne, toasting the spices for 30 seconds to unlock their flavors.
5. Toss in the butternut squash, stirring to coat with the spice mixture.
6. Reduce heat to low, cover, and let the squash soften for 15 minutes, stirring occasionally.
7. Uncover, add the spinach in batches, wilting each before adding more.
8. Pour in the heavy cream, stirring gently to combine, and simmer for 5 minutes to thicken slightly.
9. Season with salt, adjusting to your preference.

Unbelievably creamy with a hint of spice, this saag pairs wonderfully with fluffy basmati rice or warm naan for scooping up every last bite. The squash adds a subtle sweetness that plays beautifully against the spinach’s earthiness, making each spoonful a delight.

Butternut Squash Vindaloo

Hey, if you’re craving something that’s a perfect blend of sweet, spicy, and everything nice, this Butternut Squash Vindaloo is your go-to. It’s a cozy, flavorful dish that’ll warm you right up, with just the right kick to keep things interesting.

Ingredients

• 2 cups peeled and cubed butternut squash, about 1-inch pieces
• 1 tbsp fragrant curry powder
• 1 tsp fiery cayenne pepper
• 1/2 cup rich coconut milk
• 2 tbsp tangy apple cider vinegar
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp golden honey
• 1/2 tsp fine sea salt
• 2 tbsp extra virgin olive oil
• 1/2 cup diced yellow onion

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add the diced yellow onion, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 1 minute.
4. Sprinkle in the curry powder and cayenne pepper, toasting the spices for 30 seconds to unlock their flavors.
5. Toss in the butternut squash cubes, coating them evenly with the spice mixture.
6. Pour in the coconut milk and apple cider vinegar, stirring to combine all ingredients.
7. Bring the mixture to a simmer, then reduce the heat to low, covering the skillet.
8. Let it cook until the butternut squash is tender, about 15 minutes, stirring occasionally.
9. Drizzle in the golden honey and sprinkle the fine sea salt, stirring to blend the flavors.
10. Remove from heat and let it sit for 5 minutes to thicken slightly.

The butternut squash turns melt-in-your-mouth tender, soaking up all the vibrant spices and creamy coconut milk. Serve it over a bed of fluffy basmati rice or with warm naan to scoop up every last bit of that delicious sauce.

Butternut Squash and Potato Curry

This butternut squash and potato curry is the cozy, flavorful dish you’ve been craving. Perfect for those chilly evenings when you want something hearty yet healthy.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 large butternut squash, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 1 can (14 oz) creamy coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the turmeric, cumin, and chili powder, cooking for another minute until fragrant.
4. Add the butternut squash and potatoes, stirring to coat them in the spices.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the vegetables are tender.
7. Season with salt to taste, then garnish with fresh cilantro before serving.

Just imagine the creamy texture of the coconut milk blending perfectly with the tender squash and potatoes. Serve it over a bed of fluffy rice or with warm naan bread for a complete meal.

Butternut Squash Paneer Curry

Feeling like you need a cozy, flavorful dish to spice up your week? This butternut squash paneer curry is your answer, blending sweet, creamy squash with soft, tangy paneer in a rich, aromatic sauce.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1 cup firm paneer, cut into cubes
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 can (14 oz) creamy coconut milk
• 1 cup vegetable broth
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the turmeric, cumin, and garam masala, cooking for 1 minute until fragrant.
4. Add the butternut squash, stirring to coat with the spices, then pour in the coconut milk and vegetable broth.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the squash is tender.
6. Gently fold in the paneer cubes, cooking for an additional 5 minutes to warm through.
7. Season with salt if needed, then garnish with fresh cilantro before serving.

Mouthwatering and hearty, this curry boasts a velvety texture with chunks of tender squash and paneer. Serve it over a bed of fluffy basmati rice or with warm naan for scooping up every last bit of sauce.

Butternut Squash and Coconut Milk Curry

Perfect for those cozy nights in, this butternut squash and coconut milk curry is a creamy, dreamy dish that’ll warm you right up. You’ll love how the sweet squash balances with the spicy, aromatic curry.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1 can (13.5 oz) creamy coconut milk
• 2 tbsp fiery red curry paste
• 1 cup homemade vegetable broth
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp sweet honey
• 1/2 tsp sea salt
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the butternut squash cubes, stirring occasionally, until they start to soften, about 5 minutes.
3. Stir in the red curry paste, ginger, and garlic, cooking until fragrant, about 1 minute.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Reduce heat to low, cover, and let it cook until the squash is tender, about 15 minutes.
6. Stir in the honey and sea salt, adjusting the seasoning if needed.
7. Garnish with fresh cilantro before serving.

Delight in the velvety texture and the harmonious blend of sweet and spicy flavors. Serve it over a bed of fluffy jasmine rice or with warm naan bread for a complete meal.

Butternut Squash Samosas

Butternut squash samosas are the perfect blend of sweet and savory, wrapped in a crispy, golden shell. You’ll love how the flavors come together in this easy-to-make snack.

Ingredients

• 1 cup roasted butternut squash, mashed until smooth
• 1/2 cup finely chopped red onion
• 2 tbsp fresh cilantro, finely chopped
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1 package (about 12) square spring roll wrappers
• 1/4 cup water, for sealing
• 2 cups vegetable oil, for frying

Instructions

1. In a large bowl, mix the mashed butternut squash, red onion, cilantro, cumin, chili powder, and salt until well combined.
2. Lay a spring roll wrapper on a clean surface. Place 1 tbsp of the filling in the center.
3. Fold the wrapper over the filling to form a triangle, pressing the edges to seal. Use water to help seal if necessary.
4. Repeat with the remaining wrappers and filling.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F.
6. Fry the samosas in batches until golden brown and crispy, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure even cooking.
7. Remove with a slotted spoon and drain on paper towels. Tip: Let them sit for a minute; they’re hotter than they look!

Zesty and satisfying, these samosas have a delightful crunch with a soft, flavorful center. Serve them with a side of mint chutney for an extra kick or enjoy them as is for a tasty treat.

Butternut Squash and Peas Curry

Craving something cozy yet vibrant for dinner? This butternut squash and peas curry is your go-to, blending sweet, earthy flavors with a hint of spice for a comforting bowl that’s anything but ordinary.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1 cup frozen sweet peas
• 1 can (13.5 oz) creamy coconut milk
• 2 tbsp fiery red curry paste
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1 cup vegetable broth
• 1 tbsp tangy lime juice
• Fresh cilantro leaves for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 3 minutes.
3. Stir in the red curry paste and cook for 1 minute to release its aromas.
4. Add the butternut squash cubes, tossing to coat them in the curry mixture.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the squash is fork-tender.
7. Add the frozen peas and lime juice, cooking for an additional 3 minutes to warm the peas through.
8. Garnish with fresh cilantro leaves before serving.

Perfectly balanced, this curry boasts a creamy texture with chunks of tender squash and pops of sweet peas. Serve it over a bed of fluffy jasmine rice or with warm naan bread to scoop up every last bit of the flavorful sauce.

Butternut Squash and Tomato Curry

Ready to dive into a bowl of comfort that’s bursting with flavor? This butternut squash and tomato curry is your ticket to a cozy, satisfying meal that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 1 can (14 oz) of juicy, fire-roasted tomatoes
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp golden curry powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 can (13.5 oz) creamy coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Toss in the butternut squash, stirring to coat with the onion mixture.
5. Sprinkle the curry powder, cumin, and cayenne over the squash, stirring well to evenly distribute the spices.
6. Pour in the fire-roasted tomatoes, coconut milk, and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 20 minutes, or until the squash is tender.
8. Season with salt to taste, then remove from heat.
9. Garnish with fresh cilantro before serving.

The curry is wonderfully creamy with a hint of spice, and the butternut squash adds a sweet, nutty depth. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last drop.

Butternut Squash and Cauliflower Curry

Perfect for those cozy nights in, this butternut squash and cauliflower curry is a heartwarming dish that’s as nutritious as it is delicious. You’ll love how the spices meld together, creating a flavor that’s both rich and comforting.

Ingredients

• 1 tablespoon of fragrant coconut oil
• 1 medium butternut squash, peeled and cubed into bite-sized pieces
• 1 small head of cauliflower, cut into florets
• 1 can (13.5 oz) of creamy coconut milk
• 2 tablespoons of fiery red curry paste
• 1 cup of homemade or low-sodium vegetable broth
• 1 tablespoon of freshly grated ginger
• 2 cloves of garlic, minced
• 1 teaspoon of ground turmeric
• 1/2 teaspoon of ground cumin
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until it’s shimmering.
2. Add the ginger and garlic, sautéing for about 1 minute until fragrant.
3. Stir in the curry paste, turmeric, and cumin, cooking for another minute to release the spices’ aromas.
4. Toss in the butternut squash and cauliflower, coating them well with the spice mixture.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
6. Reduce the heat to low, cover, and let it cook for 20 minutes, or until the vegetables are tender.
7. Season with salt to taste, then garnish with fresh cilantro before serving.

When serving, the curry should have a creamy texture with the squash and cauliflower perfectly tender. The flavors are a beautiful balance of spicy, sweet, and savory, making it a standout dish. Try serving it over a bed of fluffy jasmine rice or with warm naan bread for scooping up every last bit.

Butternut Squash and Green Beans Curry

This butternut squash and green beans curry is the perfect dish to warm you up on a chilly evening. It’s packed with flavors that blend beautifully, offering a comforting meal that’s both nutritious and satisfying.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1 cup crisp green beans, trimmed and halved
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp vibrant curry powder
• 1 can (13.5 oz) creamy coconut milk
• 1 cup rich vegetable broth
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup fresh cilantro, chopped

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing for 2-3 minutes until fragrant and translucent.
3. Stir in the curry powder and cook for another minute to release its aromas.
4. Add the butternut squash cubes, tossing to coat them evenly with the spice mixture.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally.
7. Add the green beans, salt, and pepper, then cover and simmer for an additional 5 minutes until the vegetables are tender.
8. Remove from heat and stir in the fresh cilantro.

With its creamy texture and a perfect balance of sweetness from the squash and a slight crunch from the green beans, this curry is a delight. Serve it over a bed of fluffy jasmine rice or with warm naan bread for a complete meal.

Butternut Squash and Eggplant Curry

Just imagine coming home to a warm, aromatic dish that fills your kitchen with the cozy scents of spices and roasted veggies. This Butternut Squash and Eggplant Curry is your ticket to a comforting meal that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1 large eggplant, diced into 1-inch cubes
• 1 can (13.5 oz) creamy coconut milk
• 2 tbsp fiery red curry paste
• 1 cup homemade vegetable broth
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp sea salt
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until it shimmers.
2. Add the butternut squash and eggplant, stirring occasionally, until they start to soften, about 5 minutes.
3. Stir in the ginger and garlic, cooking until fragrant, about 1 minute. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Whisk in the curry paste and turmeric, coating the veggies evenly, for another minute.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
6. Reduce the heat to low, cover, and let it cook until the squash is tender, about 20 minutes. Tip: Stir occasionally to prevent sticking.
7. Season with sea salt, then taste and adjust if needed. Tip: If you like it spicier, add a pinch of cayenne pepper.
8. Garnish with fresh cilantro before serving.

The curry boasts a velvety texture with chunks of tender squash and eggplant, all swimming in a rich, spiced coconut broth. Serve it over a bed of fluffy jasmine rice or with warm naan bread to soak up every last drop.

Butternut Squash and Sweet Potato Curry

Feeling like you need a cozy, flavorful dish to spice up your week? This butternut squash and sweet potato curry is your answer. It’s hearty, slightly sweet, and packed with warmth that’ll make any dinner feel special.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp vibrant curry powder
• 1 tsp ground turmeric
• 1/2 tsp crushed red pepper flakes
• 1 can (13.5 oz) creamy coconut milk
• 2 cups vegetable broth
• 2 cups peeled and cubed butternut squash
• 2 cups peeled and cubed sweet potato
• 1 cup chopped ripe tomatoes
• 1/2 cup chopped fresh cilantro
• 1 tbsp fresh lime juice
• Salt to taste

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion, cooking until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
4. Mix in the curry powder, turmeric, and red pepper flakes, toasting for 30 seconds to release their flavors.
5. Pour in the coconut milk and vegetable broth, stirring to combine.
6. Add the butternut squash and sweet potato, bringing the mixture to a simmer.
7. Cover and cook for 20 minutes, or until the vegetables are tender.
8. Stir in the tomatoes and cook for an additional 5 minutes.
9. Remove from heat and mix in the cilantro and lime juice. Season with salt as needed.

Velvety and rich, this curry boasts a perfect balance of sweetness and spice. Serve it over fluffy jasmine rice or with warm naan for scooping up every last bite.

Butternut Squash and Mushroom Curry

Kick off your cozy evening with this heartwarming butternut squash and mushroom curry. It’s a creamy, spiced dish that’ll make your kitchen smell amazing.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp vibrant curry powder
• 1 tsp ground turmeric
• 1 can (14 oz) creamy coconut milk
• 2 cups peeled and cubed butternut squash
• 2 cups sliced cremini mushrooms
• 1 cup vegetable broth
• 1 tbsp tangy lime juice
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion, cooking until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Sprinkle in the curry powder and turmeric, toasting the spices for 30 seconds to unlock their flavors.
5. Pour in the coconut milk, stirring to combine with the spices.
6. Add the butternut squash and mushrooms, coating them well with the curry mixture.
7. Pour in the vegetable broth, bringing the mixture to a gentle simmer.
8. Cover and cook for 20 minutes, or until the squash is fork-tender.
9. Finish with lime juice, adjusting the acidity to your liking.
10. Garnish with fresh cilantro before serving.

Ladle this curry over a bed of fluffy basmati rice or with warm naan for dipping. The squash melts in your mouth, while the mushrooms add a meaty texture. It’s a dish that’s as nourishing as it is delicious.

Conclusion

Absolutely delightful, this roundup of 20 Indian-style butternut squash recipes is a treasure trove for anyone looking to spice up their meals with vibrant flavors and hearty ingredients. Whether you’re a seasoned chef or a curious beginner, there’s something here to inspire your next kitchen adventure. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!