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    Home » Recipes » Curries & Stir Fries

    Published: May 19, 2011 · Modified: Dec 25, 2020 by Usha Rao

    Butternut Squash Curry

    Jump to Recipe

    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
    Butternut Squash Curry

    Butternut Squash Curry

    Cubed butternut squash is sauteed in simple tadka and then jazzed up with sesame seed powder. A delicious curry to serve with rice and roti.
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    Course: Side Dish
    Cuisine: Indian Cuisine
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 3
    Calories:
    Author: Usha Rao

    Ingredients

    • 2 tablespoon Oil
    • ½ medium sized Onion sliced or ½ cup chopped Onion
    • ½ teaspoon Cumin / Jeera
    • 5 Curry Leaves
    • 2 teaspoon Ginger Garlic paste
    • 1 – 2 teaspoon Coriander Powder
    • 1 ½ teaspoon Chili Powder adjust to taste
    • 1 teaspoon Salt adjust to taste
    • Turmeric
    • 1 small to medium sized Butternut Squash diced or 3 ½ cups 1 lb. diced Butternut Squash
    • 2 medium Green Chilies or small Green chilies
    • 1 – 1 ½ tablespoon dry roasted Sesame Seeds to be powdered
    • Cilantro to garnish

    Instructions

    • Peel 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.
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!
    Butternut Squash Curry
    « Tandoori Tofu Curry
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    Reader Interactions

    Comments

    1. veena says

      May 21, 2011 at 5:14 am

      colour is too inviting!!!!delicious too

      Reply
    2. Mom chef says

      May 21, 2011 at 1:15 am

      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..

      Reply
    3. Urmi says

      May 20, 2011 at 12:11 am

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

      Reply
    4. Suma Gandlur says

      May 19, 2011 at 6:09 pm

      Looks very colorful.

      Reply
    5. sushma says

      May 19, 2011 at 3:28 pm

      Nice recipe Usha

      Reply
    6. Priya (Yallapantula) Mitharwal says

      May 19, 2011 at 10:57 am

      Yum, looks superb and delicious 🙂

      Reply
    7. harini-jaya says

      May 19, 2011 at 8:50 am

      I love squashes and pumpkins for their color.so refreshing!! And addition of sesame powder is new!!

      Reply
    8. suparna says

      May 19, 2011 at 7:39 am

      Lovely colour of the curry 😛 the curry and rice and dal is such a filling and healthy combo

      Reply
    9. Pavani says

      May 19, 2011 at 7:29 am

      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.

      Reply
    10. Priya says

      May 19, 2011 at 2:37 am

      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..

      Reply
    11. vaishali sabnani says

      May 19, 2011 at 1:53 am

      never used this...wondering have I seen it??..Is this petha?new to me.

      Reply
      • MySpicyKitchen says

        May 19, 2011 at 8:21 am

        Vaishali, it is not petha. It tastes like yellow/orange pumpkin and looks like a bottle gourd but orange in color. This is how it looks http://en.wikipedia.org/wiki/Butternut_squash

        Reply
    12. Raji says

      May 19, 2011 at 12:54 am

      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.

      Reply
    13. Vardhini says

      May 19, 2011 at 12:34 am

      I have used squash only in very few limited ways .. I need to experiment more .. thx for sharing the recipe. Looks easy and colorful.

      Vardhini
      VardhinisKitchen

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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