This cozy meal prep for creamy butternut squash curry comes together really quick and easy, once the butternut squash is in the oven.
We know butternut squash can be a tricky beast of a vegetable to peel, but it’s so worth the work. It just takes a little bit of extra TLC.
The butternut squash hack
In the fall, we turn to butternut squash. It appears in many seasonal recipes. It’s so incredibly versatile.
If you’re buying a whole squash for this recipe, we’re going to peel, chop and roast (in cubes) the whole thing, BUT you only need half of what you roast for this recipe! That is how you get sneaky and smart about your meal prepping!
The remaining half can be used in dishes such as Quinoa Kale and Butternut Squash Salad, Cozy Vegan Butternut Squash Soup, and Butternut Squash Spinach Lasagna.
Your future fall food-craving self will thank you. I’ve done this many times and it works beautifully, even though dealing with butternut squash is tough at first. But if you plan on buying pre-cut squash, that makes it easier. Either way, you’ll need 2-3 cups (about 16 ounces) of chopped squash for this recipe.
How to substitute for butternut squash
Guess what? You don’t have to use butternut squash if you don’t want to. Other squashes will work, too. Consider acorn squash, pumpkin and sweet potato, as they will all work. You just need 16 ounces of whatever you decide to use. The same method applies here: roast it up with some olive oil, salt and pepper, then add it to your curry!
Check out all our curry recipes here!
Adding protein to this creamy butternut squash curry
I’ll be honest, this recipe was PLENTY filling without a direct protein source. I was satisfied all afternoon after eating it for lunch and I didn’t even have that post-lunch slump. I think we can count on the veggies in this dish to be filling but not in a heavy way at all.
But if you want a direct source of protein, we can rely on our usual suspects: chicken breast, chicken thigh, tofu, tempeh and chickpeas. Chickpeas in particular work really well with butternut squash.
I think pork tenderloin would work well in this curry too. I’ve never tried chicken sausage in a curry, but the more I think about it, the more it makes sense. So that’s also an option. Another veg option for protein would be mushrooms and peas, both which have a lot of protein as far as vegetables go!
How to substitute for coconut milk
Allergic to coconut or just don’t like it? That’s ok, we know it’s divisive. You can still make this creamy butternut squash recipe. Swap coconut milk out for almond milk, soy milk or others listed here.
If you want your curry to be thick, keep in mind that letting the water evaporate by cooking the curry uncovered over medium/high heat is an easy way to make it less aqueous on the stove.
How to customize this curry
We’re keeping it simple with spinach, tomato and butternut squash, but you can use:
- cauliflower
- carrots
- snap peas
- peas
- bell pepper
- kale
- swiss chard
- mushrooms
- zucchini
The tomato and spinach are really nice because they bring some earthiness to the dish along with a little sweetness and acidity (from the tomatoes). So keep that in mind and taste as you prep—that’s how you’ll know what you’ll like the best. And you can always make this once as written, and then different the next time, too, depending on what you have on hand.
How to swap grains for this creamy butternut squash curry
Curry over rice is divine, but if you want to swap the rice out for a different grain, go for it! Brown rice is also hearty and nutty and complements the flavors of the curry well. You can also use cauliflower rice, which gives you even more veggies, too, if you’re into adding more veggies into the mix.
Adding naan or pita on the side instead of rice could work too (or use both, why not?!).
This butternut squash curry will probably be the food highlight of your week. Ready to try it?
To double this recipe, simply double the ingredients. Easy peasy!
How to store and reheat
This meal can last in the fridge for up to 4 days. It’s freezer friendly, too! Reheat it in the microwave or on the stove for best results. You can always thaw the curry in the fridge first if you like.
Tip for reheating rice: Keep the container slightly covered when reheating (in the microwave) to steam the rice a bit as it heats up. This usually brings it back to life! If you don’t have a microwave, you can always reheat the rice in a pot with a bit of water at the bottom so it doesn’t stick, and leave the lid slighty off the top of the jar.
Happy prepping!
If you like this butternut squash curry recipe, go ahead and SAVE for next time on your Vegan Meal Prep board!
Creamy Butternut Squash Curry Over Rice
Ingredients
- 3 TBSP olive oil divided
- 1 large butternut squash
- salt and pepper to taste
- 3/4 cup rice or grain of your choice
- 1 clove garlic minced
- 1 inch ginger minced
- 1 small yellow onion chopped
- 1 TBSP curry paste sub 2-3 tsp curry powder
- 15 oz can of diced tomatoes drained
- 15 oz canned coconut milk
- 10 oz spinach fresh or frozen
- 1 cup cilantro optional
- 1 lime
Instructions
- Preheat your oven to 425 F.
- Prick the skin of the squash in several places with a fork. Microwave the squash for 2 minutes. Once it's cooled a little enough to handle, cut in half in the middle. Cut the halves in half so you have 4 quarters. Scoop the seeds out of the bottom of the squash with a fork or spoon and set aside. Carefully peel the skin off. Cut the squash into bite-sized cubes.
- In a bowl, toss the butternut squash with two tablespoons of olive oil and salt. Pour the squash onto a baking sheet and try to spread out the pieces as much as possible. Roast for 30 minutes. Note: You will only use half of the squash for this curry and you can freeze the other half for future recipes or make another squash prep this week!
- Cook the rice according to the package directions.
- Once the squash has been in the oven for 20 minutes, start the curry: Heat up a large skillet over a medium flame, then add the remaining olive oil, garlic, ginger and onion. Add a pinch of salt. Cook, stirring frequently, until the onions have softened and darkened in color, about 5-7 minutes.
- Add the curry paste to the pan and toss it with the garlic and onion mixture. Then add the drained tomatoes and 1/2 of the roasted butternut squash to the pan and toss to coat it in the curry mixture. Then add the coconut milk. Bring the mixture to a low boil and let it reduce a bit.
- Turn off the heat and stir in the spinach until it wilts (you can cover the pan to speed this up). Squeeze 1/2 a lime over the pan and stir. Then divide the rice between three meal prep containers, followed by the butternut squash curry. Garnish with cilantro and lime wedges.
Claire Kruger says
I didn’t make the recipe completely as instructed, small changes. I infused my oil with garlic (I eat low fodmap), replaced onion with leeks, fresh tomatoes since that’s what I had and added a can of drained and rinsed lentils. I also free hand dump spices because that’s just how i do it. it was so good! I will definitely keep this recipe on hand and make it over and over again.
Carrie Havranek says
Love the term “free-hand dump” spices. That’s too funny! Glad you found some enjoyment in this recipe and could adapt it to make it your own!