Butternut Squash Curry

Butternut Squash Curry

Yesterday afternoon, I was going thru my refrigerator to see what I could have for lunch and I had only mango dal. I knew I did not have many veggies in my crisper and was going thru my freezer to see if I had any vegetables I could use up to make a subzi. Then I saw this butternut squash, helpless staring at me and begging me to cook it as soon as possible. I had this squash in my pantry for over six weeks! I bought it month and half ago, before last marathon to make butternut squash soup. Cutting the squash is such a pain that I kept on postponing it. For the last marathon, I eventually bought some diced butternut squash and made the soup. Yesterday was its lucky day! Since I had some leftover dal in the fridge, I made some fry/curry with the squash.

Butternut Squash Curry

Total Time: 30 minutes
Preparation: 10 minutes
Cooking Time: 20 minutes
Serves: 4


  • 1 – 1 ½ tbsp. Oil
  • ½ medium sized Onion sliced
  • ½ tsp. Cumin / Jeera
  • 2 tsp. Ginger Garlic paste
  • 2 – 3 tsp. Coriander Powder
  • 1 ½ tsp. Chili Powder (adjust to taste)
  • Salt to taste
  • Turmeric
  • 1 small to medium sized Butternut Squash diced or 3 ½ cups diced Butternut Squash
  • 2 medium Green Chilies (the ones from the Indian store, mirchi bajji chilies)
  • 1 tbsp. dry roasted Sesame Seeds to be powdered
  • Cilantro to garnish


  • Peel the skin of the squash using a knife. Peeling it with a peeler doesn’t work. The skin of the squash is very thick and hard to peel with a peeler.
  • Cut the squash into two cylinders. Then cut open each cylinder and scoop out the seeds and the fibrous stuff from the squash. Dice it into 1 ½” cubes. This will take about 10 minutes.
  • Heat oil in skillet and add cumin and onion. Cook the onions until light brown.
  • Add ginger garlic paste and sauté for a minute or two.
  • Add coriander powder, chili powder, salt, turmeric and mix well.
  • Add diced squash; stir the pieces to coat the spice. Cover and cook for 3-5 minutes until the squash is lightly roasted in the spices. Add about ¼ cup water, cover and cook until the squash is tender. It cooks very fast.
  • Remove cover, add sesame seed powder, green chilies and sauté until done.
  • Garnish with cilantro and serve hot with rice. I noticed that it tasted very good when hot and was not as good when cold. So, serve the curry hot.

Butternut Squash Curry

This day in 2008 – Poni/Popu Annam
Recipes posted this month in 2010, in 2009 and in 2008

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha (that’s me)

Seven Days of Colorful Dishes Kid’s Special: Vardhini,

Seven Days of Indian Sweets: Harini, Suma, Veena

Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja

Summer Coolers: PJ, Vaishali

Under 15 mins Quick Breakfast: Sushma Pinjala

15 thoughts on “Butternut Squash Curry

  1. It’s really a pain to peel the butternut squash..using already diced ones saves time.
    Nice curry and really like the addition of sesame.

  2. I know how hard to peel the butternut squash,thats y i’ll keep aside and ask my H to peel..Curry looks super delicious,love the addition of sesame..

  3. Butternut squash curry looks yumm.. I’ve let butternut squash sit in my pantry for months too, but the good thing is it doesn’t go bad. Will have to try your version next time.

  4. Very nice, unique and interesting recipe. Butternut squash curry looks delicious, yummy and tempting. Wonderful presentation.
    You are welcome in my blogs.

  5. looks delicious.. I make it sans onion- garlic but am sure those would have added to the taste !

    @ Vaishali – this is called Kaddu / Lal Bhopla in hindi..

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