Butternut Squash Curry

Butternut Squash - My Favorite Winter Squash

Tikva invited us for a curry dinner at her house.  I asked what could I bring?  She said anything that's in season.  Well, not a whole lot right now for us at the farm.  But, we did have some butternut squash in storage.  And I was reading the 2012 Baker Creek Heirloom Seed Catalog and remembered seeing a recipe for butternut squash curry.  Hmmm . . .   a good opportunity to try it and it would probably go well with the other curry flavors of the meal.

Do you do this do?  Try a new recipe when you're going to someones home and are meeting some people for the very first time?  Tikva's son and daughter-in-law were visiting from Baltimore. 

Well, the good news is the curry turned out very good though I did tweak it a little due to taste preferences and what I had on hand.  Here's the original recipe and my variations in red.  

                                                                              Butternut Curry

4 tablespoons olive oil, divided
1 large onion, thinly sliced
6 garlic cloves, sliced  (I used garlic press)
1 stalk lemongrass, outer layers removed, trimmed and chopped into 2 inch pieces
  (I minced lemongrass very finely)
2 tablespoons red curry paste (used 1 1/2 tablespoon -it's very spicy)
1 tablespoon fresh ginger, peeled and minced (used about 2 1/2 tablespoons)
1 butternut squash, cubed -about five cups
1 red bell pepper, seeded and sliced  (I used two- adds pretty color to squash color)
1 14,6 oz. can coconut milk (used Trader Joe's brand)
2 teaspoons agave nectar (used honey instead)
2 teaspoons soy sauce
1 cup shredded Thai basil leaves  (sweet basil used-I could have used more)


Heat 2 tablespoons of olive oil in large cast iron skillet, over medium-high heat.  Add onions, garlic, lemongrass, red curry paste, and ginger.  Cook over medium heat until onions are translucent, stirring occasionally for about 4 minutes.  Remove from skillet and reserve.


In bowl, combine coconut milk, water, agave and soy sauce and set aside.  Then, heat remaining oil over medium heat and cook squash, stirring occasionally until soft, about 12 minutes.  Add the reserved onion mixture and peppers and cook, stirring until peppers soften.


Next, add coconut milk mixture to sauteed vegetables and bring to boil.  Reduce heat and simmer until heated through, about 5 minutes.  In the last few minutes of cooking add Thai basil.


This makes a generous amount and would serve probably 6-8 people as a side dish, or about 6 people as a main course vegetarian dish.

I wish I had taken pictures of the dish - it was so pretty with the red peppers and orange color of the squash. 


By the way, Tikva insisted on keeping the rest - I was delighted  - she is a fantastic cook.