Delicious Butternut Squash Curry Recipe: Easy and Flavorful

Savor the warmth of our Butternut Squash Curry. A hearty, autumn-inspired recipe bursting with flavors. Cook it up today! 🍂🍛

Is it necessary to peel butternut squash before cooking?

The Case for Peeling:

1. Texture and Presentation: Peeling butternut squash before cooking guarantees a smoother and more refined texture in your dishes. This is particularly important for recipes where you want the squash to blend seamlessly, like in soups or purees. It also ensures a more uniform and visually appealing final product.
2. Reducing Cook Time: Without the tough outer skin, the flesh of the butternut squash cooks more quickly and evenly. This can be advantageous when you’re aiming for a faster meal preparation, such as roasting or sautéing.
3. Enhancing Flavor Absorption: Removing the skin allows seasonings, spices, and sauces to penetrate the flesh more effectively. This results in a dish where the butternut squash absorbs flavors harmoniously, contributing to a tastier outcome.

The Case for Not Peeling:

1. Nutrient Retention: The skin of butternut squash is packed with nutrients, including fiber, vitamins (such as A and C), and minerals. By leaving the skin on, you retain these valuable health benefits in your dishes.
2. Simplicity and Efficiency: Skipping the peeling step saves time and effort in meal preparation. This can be particularly appealing on busy days when you want a nutritious meal without the fuss.
3. Enhancing Texture in Certain Dishes: In recipes where a bit of texture is desired, like roasted butternut squash chunks in a salad or as a side dish, leaving the skin on can add a pleasing contrast.

The Middle Ground:

1. Partial Peeling: For those seeking a compromise, consider partially peeling the butternut squash. Remove the skin from areas where a smoother texture is essential, such as for purees, but leave it on for sections destined for dishes where a bit of bite is welcomed.
2. Thorough Washing: If you opt not to peel, ensure you thoroughly wash the squash’s skin to remove any dirt or contaminants. A food-safe produce wash is recommended for this purpose.

The decision to peel or not to peel butternut squash ultimately depends on your culinary intentions. If you prioritize a smoother texture, quicker cooking times, and enhanced flavor absorption, peeling is advisable. On the other hand, if you value the retention of nutrients, simplicity, and certain textural variations, leaving the skin on is a viable choice. Remember that there’s also room for a middle ground by partially peeling as needed.

Best Butternut Squash Curry Recipe

Ingredients:

For the Butternut Squash Curry:

• 1 medium butternut squash, peeled, seeded, and diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 large tomatoes, diced
• 1 can (13.5 oz) coconut milk (full fat recommended)
• 2 tablespoons vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste

For Serving:

• Steamed basmati rice or naan bread
• Fresh cilantro leaves, for garnish
• Lime wedges, for a burst of tangy freshness

Instructions:

1. Prep the Butternut Squash: Peel the butternut squash, remove the seeds, and cut it into bite-sized dice. Set aside.
2. Sauté the Aromatics: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Create the Curry Base: Sprinkle the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper over the sautéed aromatics. Stir well to coat the onions and spices evenly, creating a fragrant curry base.
4. Add the Tomatoes: Toss in the diced tomatoes and cook for a few minutes until they soften and release their juices, enhancing the flavors of the curry.
5. Introduce the Butternut Squash: Add the diced butternut squash to the skillet. Stir well to ensure the squash is well coated with the aromatic mixture.
6. Simmer the Curry: Pour in the coconut milk, creating a creamy and comforting curry sauce. Bring the mixture to a gentle simmer.
7. Cook the Butternut Squash: Cover the skillet and allow the butternut squash to simmer for about 20-25 minutes or until it becomes tender and easily pierced with a fork.
8. Season and Serve: Season the Butternut Squash Curry with salt and black pepper to taste. Adjust the spice level with additional cayenne pepper if desired. Allow the curry to simmer for a few more minutes to meld the flavors.
9. Garnish and Serve: Ladle the creamy Butternut Squash Curry over steamed basmati rice or alongside warm naan bread. Garnish with fresh cilantro leaves for a burst of color and herbal freshness. Provide lime wedges on the side to add a tangy zing that complements the flavors.

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Delicious Butternut Squash Curry Recipe: Easy and Flavorful

Rating: 4.8/5

( 63 voted )

Serves: 4 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 275 calories 2.6 fat

Ingredients

• For the Butternut Squash Curry:
• 1 medium butternut squash, peeled, seeded, and diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 large tomatoes, diced
• 1 can (13.5 oz) coconut milk (full fat recommended)
• 2 tablespoons vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• For Serving:
• Steamed basmati rice or naan bread
• Fresh cilantro leaves, for garnish
• Lime wedges, for a burst of tangy freshness

Instructions

1. Prep the Butternut Squash: Peel the butternut squash, remove the seeds, and cut it into bite-sized dice. Set aside.

2. Sauté the Aromatics: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

3. Create the Curry Base: Sprinkle the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper over the sautéed aromatics. Stir well to coat the onions and spices evenly, creating a fragrant curry base.

4. Add the Tomatoes: Toss in the diced tomatoes and cook for a few minutes until they soften and release their juices, enhancing the flavors of the curry.

5. Introduce the Butternut Squash: Add the diced butternut squash to the skillet. Stir well to ensure the squash is well coated with the aromatic mixture.

6. Simmer the Curry: Pour in the coconut milk, creating a creamy and comforting curry sauce. Bring the mixture to a gentle simmer.

7. Cook the Butternut Squash: Cover the skillet and allow the butternut squash to simmer for about 20-25 minutes or until it becomes tender and easily pierced with a fork.

8. Season and Serve: Season the Butternut Squash Curry with salt and black pepper to taste. Adjust the spice level with additional cayenne pepper if desired. Allow the curry to simmer for a few more minutes to meld the flavors.

9. Garnish and Serve: Ladle the creamy Butternut Squash Curry over steamed basmati rice or alongside warm naan bread. Garnish with fresh cilantro leaves for a burst of color and herbal freshness. Provide lime wedges on the side to add a tangy zing that complements the flavors.