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.
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
Roasted Butternut Squash Curry
Ingredients
- 1 medium butternut squash about 1¾ lbs / 800 g, peeled, deseeded, and cubed
- 3 tablespoons olive oil or vegetable oil divided
- Salt and black pepper
- 3 cloves garlic chopped
- 1 small green chili chopped (adjust to taste)
- 1 small onion diced
- 1 can 10 oz / 300 g chopped tomatoes
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon mild chili powder
- Fresh cilantro chopped, for serving
Notes
- 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.
- 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.
- Add Aromatics: Stir in garlic and green chili. Cook 1–2 minutes until fragrant.
- Spice It Up: Add chopped tomatoes, cumin, coriander, and chili powder. Stir well and let simmer 8–10 minutes until the sauce thickens slightly.
- Combine: Add the roasted squash to the sauce. Stir gently and let it warm through for 2–3 minutes. Adjust seasoning if needed.
- 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
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.
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 and YouTube - I’d love to see your version!
Have a question or something to share? Leave a comment below!