• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

MJ and Hungryman

  • About
  • Blog
  • Feeding tips
  • Recipes
  • Resources
menu icon
go to homepage
  • Baby Led Weaning
  • Recipes
  • Feeding tips
  • Resources
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Baby Led Weaning
    • Recipes
    • Feeding tips
    • Resources
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    MJ & Hungryman » Baby/Kid-Friendly Recipes » Dips/Sauces » Butternut Squash Red Curry

    Butternut Squash Red Curry

    By Min On August 19, 2014, Updated April 8, 2020

    This post may contain affiliate links. Please see our disclosure policy for more details.

    Share or Save It for Later!

    Jump to Recipe Print Recipe

    Butternut Squash Red Curry-7

    Curry in triple degree weather? Yup, that's right.

    You mean eating spicy, bubbling hot foods on a scorching summer day doesn't sound appealing to you? I totally get it. However, back where I'm from, people embrace profuse sweating and a tomato-colored face as they slurp up a sizzling pot of soup/stew or noodles or rice or what have you. Never mind the soaking shirts, I don't understand how Koreans are able to dig in the very second a piping hot dish is brought to the table without burning their mouths! Or are they so used to it that the sensory nerves have been numbed similar to forming callouses on your fingertips? In any case, it's very impressive, indeed.

    Seafood Jjigae

    Sure, a lot of Korean foods are spicy and served ridiculously hot (perfect for the winter time), but people also seek these foods during the summer months for health benefits - they help raise the internal body temperature, increase blood circulation, and aid in cooling through sweating.

    Fight fire with fire is what it's all about.

    I wish I could attest to this, but I spent my summer there eating lots of patbingsoo (shaved ice with sweet red beans) and other cool foods that gave me immediate gratification.

    Butternut Squash

    As you can see, I've been reminiscing a lot over my recent trip. Refocus I must.

    These adorable butternut squashes were part of my most recent CSA box of goodies. I've been meaning to use the sweet gourd in a curry ever since the instructor from my Thai cooking class mentioned it as a wonderful addition. That was last year, so yes, it's taken me a while to finally put my thoughts into action. I'm totally on top of things ;).

    Butternut Squash Red Curry

    Have you heard of Season with Spice before? If not, I highly suggest that you head on over to the website. Their impressive collection of premium Asian spices is sure to add a punch of flavor to your dishes and even make cooking easier. I used some of their fine goods to make this Vietnamese BBQ Shrimp Noodle Bowl and Spicy Korean Baked Chicken Wings.

    This time, I used the Lemongrass Ginger Seasoning to coat the butternut squash cubes and give them a lil' more oomph.

    Butternut Squash Red Curry-8

    I threw in some spinach as I'm always looking for ways to add more nutrients to dishes without going overboard. I've been working on scaling back my tendency as the Hungryman complains at times that he feels like he's eating a hodgepodge rather than a focused plate. However, on clean the fridge day, anything goes.

    Just like with this Thai Red Curry with Shrimp and Sweet Potatoes, I highly advise that you make this ahead of time. The sauce will thicken and the flavors will become enhanced. The photos above were taken pretty soon after the dish was made as I had to take advantage of the daylight. The sauce won't be that liquid-y after some time passes.

    Butternut Squash Red Curry

    Serve with jasmine rice or whatever type of grain you wish. I also used moppers, a.k.a bread, more specifically naan to soak up all the rich sauce.

    Hope you fight fire with fire this summer and give this dish a go! This spicy and comforting butternut squash red curry is not just for the cold months ;).

    Butternut Squash Red Curry

    5 from 1 vote
    Print Pin Rate
    Author: Min | MJ and Hungryman

    Ingredients

    • 1 medium or 2 small butternut squash about 2 ½ lbs, peeled and diced into ½ in. cubes
    • 1 teaspoon lemon ginger seasoning or use fresh lemon zest and ginger
    • ¼ teaspoon salt
    • 1 teaspoon canola oil divided
    • 1 medium red onion thinly sliced
    • 3-4 cloves of garlic sliced very thinly
    • 1 14 fl. oz can of coconut milk. Do not shake!
    • 2 Tablespoons red curry paste
    • 1 cup water
    • 3 cups baby spinach
    • 2 Tablespoons fish sauce
    • 2 teaspoons palm sugar or brown sugar

    Instructions

    • Toss butternut squash cubes with lemon ginger seasoning and salt. Heat ½ teaspoon of oil in a large fry pan and sauté squash for about 6 minutes or until lightly browned. Transfer to a plate.
    • Heat ½ teaspoon of oil in the same pan over medium high heat and cook red onion and garlic for 5 minutes until soft.
    • Scoop the cream at the top of the can of coconut milk (about ¼ cup) and add it to the pan. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Add the rest of the coconut milk and water and bring to a boil. Reduce heat and add squash. Cook until tender, about 8 minutes. Stir in spinach, fish sauce (taste curry and add more fish sauce if desired), and sugar.
    • Remove from heat and allow to sit for at least an hour before serving, as the curry becomes thicker and more flavorful with time. Serve with jasmine rice.

    Nutrition

    Serving: 4g
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

     

    « Hatch Chile Southwestern Quinoa Casserole
    Spicy Cheerio Nut Bars »

    Share or Save It for Later!

    Share: [addtoany]

    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Harriet Emily says

      September 08, 2014 at 3:47 am

      red curry is a favourite dish of mine and I love it with butternut squash! Your recipe looks delicious!

      Reply
      • Min says

        September 08, 2014 at 6:49 am

        Thank you, Harriet! I can't wait for you to try ;). The squash def is a lovely addition to the curry!

        Reply
    2. Alanna says

      August 25, 2014 at 9:39 pm

      I will definitely be making this come fall!! I am always looking for recipes to use up my red curry paste as it usually just sits away in the fridge. Funny about the tomato-colored face...my nickname in highschool was tomato face - thanks to my Korean side 😉

      Reply
    3. Tricia the Good Mama says

      August 25, 2014 at 9:27 am

      This looks so yummy! It's just in time for Fall/Winter. I am going to be pinning this!

      Reply
    4. ellie | fit for the soul says

      August 20, 2014 at 7:00 pm

      Muhahhahaha I totally second that bit about how Koreans are crazy with hot/spicy food. I always tell Greg that we Koreans love to torture ourselves when we eat, and we have to work hard WHILE eating....do you notice that? We can't just cut a steak and eat, it's more like flip it on the grill as you're eating in hopes that you won't lose an eyeball. Anyway, this dish....Thai dishes are so crazy good, and I love how healthy this one is. As always, you're a flavor pairing master.

      Reply
    5. Melissa @ Simply Sweets by Honeybee says

      August 20, 2014 at 6:26 am

      What a gorgeous looking dish!

      Reply
    6. Nami | Just One Cookbook says

      August 20, 2014 at 2:35 am

      In Japan we also eat spicy food in hot weather. 😀 I love this red curry! Season with Spice creates amazing spices and you make awesome dish! 🙂

      Reply
      • Min says

        August 20, 2014 at 6:21 pm

        Thanks, Nami ;). Don't you just love Season with Spice?

        Reply
    7. Kari @ bite-sized thoughts says

      August 20, 2014 at 1:14 am

      I do struggle with hot food in hot weather, but it is starting to cool down here, so this looks perfect for the cooler evenings!

      Reply
    8. Thalia @ butter and brioche says

      August 20, 2014 at 1:11 am

      can't remember the last time i made a curry... definitely inspired to make one tonight. looks delicious!

      Reply
    9. Kelly - Life made sweeter says

      August 19, 2014 at 9:55 pm

      This looks incredible, Min! I could eat curry no matter what time of year and love the sound of this spinach and butternut squash combo. Can't wait to try this - the flavors sound amazing!

      Reply
    10. Alex @ DelishKnowledge says

      August 19, 2014 at 7:21 pm

      Yes! This is exactly my kind of meal! Filled with vegetables & spice! Pinning now- can't wait to try this!

      Reply
    11. Maura @ My Healthy 'Ohana says

      August 19, 2014 at 3:46 pm

      That looks so warm and comforting! I really love butternut squash, but can I confess that I have a mental block against it because I don't like peeling and cutting it 😉 If you have a secret for how to make it easier, let me know! You must be missing Korea and your family...been thinking of you and hoping that everything is going well 🙂 Love, Maura

      Reply
      • Min says

        August 20, 2014 at 6:19 pm

        Haha I know what you mean ;). I normally wait until Tim gets home to do the cutting ever since I almost cut my hand. However, these were pretty small, and what I did was I actually microwaved it for like a minute. It softened it just enough for the knife to cut through with ease. Been thinking of you too, Maura! Let's chat soon 😉

        Reply
    12. Trisha says

      August 19, 2014 at 3:05 pm

      Totally pinned! This has all the things--> butternut squash, spinach, curry, rice. And I agree, I'll eat curry anytime of the year!

      Reply
    13. Ashley | Spoonful of Flavor says

      August 19, 2014 at 1:40 pm

      I don't think that it matters if it is still hot, I love curry no matter what time of the year! I love fall veggies and am getting so excited for butternut squash season! Can't wait to try this curry, Min!

      Reply
    14. Brittany @ Delights and Delectables says

      August 19, 2014 at 7:45 am

      2 of my favorite things... butternut squash and curry!! I'll be over for dinner. 😉

      Reply
      • Min says

        August 20, 2014 at 6:16 pm

        I so wish you could come over! I want to meet the lil' one too 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

    • Facebook
    • Instagram
    • Pinterest

    search

    Trending Now

    Peach smoothie in a glass jar.

    Peach Banana Smoothie

    A close up shot of baked oatmeal in a white square pan.

    Baked Peach Oatmeal (No Added Sugar)

    A close up shot of yogurt right after blended.

    Frozen Peach Yogurt (Popsicles for Baby and Toddler)

    Carrots, beet hummus, cheese, cucumber, waffles, and broccoli in a muffin tray.

    Ultimate Snack Tray Ideas (for Lunch or Dinner)

    Easy travel snacks all laid out on a white background.

    Healthy Travel Food Ideas (to share with babies and toddlers)

    Three stacked cookies.

    Healthy Zucchini Oatmeal Breakfast Cookies

    Jump to Recipe Print Recipe

    Is your baby 4-6 months old?

    Give your baby a head start on solids even before their first bite!
    I'M READY!
    Jump to Recipe Print Recipe

    Is your baby 6 months old and up?

    Learn all the secrets to starting solids safely while optimizing nutrition!
    I NEED IT NOW!
    Jump to Recipe Print Recipe

    Is your toddler becoming picky?

    Arm yourself with these strategies that will transform your mealtimes!
    YES, PLEASE!

    popular feeding tips

    A four image collage of baby meals.

    60+ Healthy Baby Led Weaning Recipes

    six examples of smart snacks including vegetables with beet hummus, yogurt with blueberries and cereal, leftovers from lunch

    Toddler Snacking All Day Long: Here's Help

    six breakfast ideas for 9 months served on a blue and red bear-shaped silicone plate

    50+ Healthy Breakfast Ideas for Babies

    Easy travel snacks all laid out on a white background.

    Healthy Travel Food Ideas (to share with babies and toddlers)

    Footer

    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2022 MJ & Hungryman LLC · Privacy Policy | Contact

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    SAVE & ACCEPT