Roasted Butternut Squash Curry (Creamy, Cozy, and Naturally Sweet)

This roasted butternut squash curry brings together the sweetness of oven-caramelized squash and the gentle heat of spices in a tomato sauce. It’s simple to put together, naturally vegan, and pairs beautifully with rice or warm flatbread.

The roasted squash adds a depth of flavor you won’t get from stovetop cooking alone, making this a dish that feels both hearty and fresh.

Butternut squash is one of those ingredients I use a lot in colder months, and roasting it brings out its best flavor. For this curry, the squash goes into the oven first until it’s golden and slightly caramelized, then it’s folded into the spiced tomato sauce. The result is a curry that tastes hearty without being heavy, with just enough warmth from the chili to balance the natural sweetness of the squash.

I like this recipe because most of the work happens in the oven, which means less time standing over the stove. It’s also versatile — you can keep it simple with rice, pair it with naan, or add chickpeas or greens if you want to make it more filling. I also enjoy it with jowar roti or bhatura — both work well if you're in the mood for something warm and fresh from the pan.

Why You’ll Love This Curry

• Roasted squash adds a natural sweetness and depth
• Made with everyday pantry spices
• Naturally vegan and gluten-free
• Perfect balance of warm spice and fresh herbs

Print Recipe

5 from 1 vote

Roasted Butternut Squash Curry

A cozy curry made with roasted butternut squash, tomatoes, and warm spices. Easy to prepare, naturally vegan, and perfect with rice or flatbread.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Main Course, Side Dish

Cuisine: Indian

Servings: 4

Calories: 198kcal

Ingredients

• 1 medium butternut squash peeled, deseeded, and cubed
• 3 tablespoons olive oil or vegetable oil divided
• Salt and black pepper
• 3 cloves garlic chopped
• 10 oz chopped tomatoes
• 1 small green chili chopped (adjust to taste)
• 1 small onion diced
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon mild chili powder
• Fresh cilantro chopped, for serving

US Customary - Metric

Notes

1. Roast the Squash: Preheat the oven to 400°F (200°C). Place the squash cubes on a parchment-lined tray. Drizzle with 2 tablespoons oil, season with salt and pepper, and toss well. Roast 25–30 minutes, stirring once, until golden and tender.
2. Cook the Base: While the squash roasts, heat the remaining 1 tablespoon oil in a large pan over medium heat. Add the onion and cook 5–6 minutes until soft.
3. Add Aromatics: Stir in garlic and green chili. Cook 1–2 minutes until fragrant.
4. Spice It Up: Add chopped tomatoes, cumin, coriander, and chili powder. Stir well and let simmer 8–10 minutes until the sauce thickens slightly.
5. Combine: Add the roasted squash to the sauce. Stir gently and let it warm through for 2–3 minutes. Adjust seasoning if needed.
6. Serve: Spoon into bowls, scatter with fresh cilantro, and serve with rice or warm flatbread.

Flavor Twists

• Stir in a splash of coconut milk for a creamier curry.
• Add spinach or kale at the end for extra greens.
• Toss in a handful of chickpeas to make it more filling.
• Try serving with quinoa instead of rice for a different texture.

 

Nutrition

Calories: 198kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 47mg | Potassium: 717mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19935IU | Vitamin C: 44mg | Calcium: 105mg | Iron: 2mg

Frequently Asked Questions

Can I freeze this curry?
Yes, it freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stove.

Can I make it with regular squash or pumpkin?
Absolutely. Any firm, orange-fleshed squash will work.

Is this curry very spicy?
Not really. It’s mild with a gentle warmth, but you can easily add more chili for extra heat.

Can I add protein to this curry?
Yes. Chickpeas, lentils, or even tofu are great additions.

What should I serve it with?
It’s great with basmati rice, jeera rice, or just warm naan or roti.

Troubleshooting

Curry tastes too sweet
Butternut squash varies in sweetness. Add a pinch of salt, extra chili powder, or a squeeze of lemon juice to balance the flavor.

Curry feels too thick
Roasted squash can thicken the sauce. Stir in a splash of water, coconut milk, or broth until it reaches your preferred consistency.

Squash didn’t caramelize
Make sure the pieces aren’t crowded on the tray — space helps them roast instead of steam. A slightly higher oven temperature for the last few minutes also helps.

Sauce tastes flat
Let it simmer a little longer to deepen the flavors. A little more salt, a pinch of cumin, or fresh cilantro at the end can brighten the dish.

Curry is too spicy
Stir in a spoon of coconut milk, yogurt (if not keeping it vegan), or a small drizzle of olive oil to soften the heat.

Curry lacks heat
Green chilies vary. Add a pinch of red chili powder or a little fresh chili when reheating.

Squash fell apart when mixing
Roast the cubes until just tender, not too soft, and fold them gently into the sauce.

Why This Recipe Stands Out

What makes this curry different is the roasted squash. Instead of cooking it straight in the sauce, roasting brings out its natural sweetness and caramelized edges, which gives the curry a deeper flavor. It’s the kind of recipe that works for a weeknight dinner but is special enough to share with friends.

If you try this roasted butternut squash curry, let me know how it turned out in the comments. You can also tag me if you share it on Instagram, Pinterest  -  I’d love to see your version!