Best 3 Butternut Squash Salmon Curry Recipes

Indulge in the vibrant flavors of autumn with our delectable butternut squash salmon curry, a culinary masterpiece that combines the natural sweetness of butternut squash, the richness of salmon, and the aromatic warmth of Indian spices. This hearty and flavorful curry is a perfect balance of sweet, savory, and spicy, sure to tantalize your taste buds. Served over fluffy basmati rice, this dish is a symphony of textures and flavors that will leave you craving for more.

**Appetizer: Butternut Squash and Apple Soup**

Begin your culinary journey with a velvety smooth butternut squash and apple soup, a delightful blend of sweet and savory flavors. Roasted butternut squash and crisp apples are simmered in a creamy broth, infused with hints of nutmeg and cinnamon. This comforting soup is perfect for a cozy evening, served with a sprinkle of toasted walnuts for added crunch.

**Main Course: Butternut Squash Salmon Curry**

Take center stage with the star of the show, our butternut squash salmon curry. Tender chunks of salmon are seared until golden brown and nestled in a rich and flavorful curry sauce. Roasted butternut squash adds a touch of sweetness, while a medley of aromatic spices, including cumin, coriander, and turmeric, creates a symphony of flavors. Serve this delectable curry over fluffy basmati rice, and garnish with cilantro and a squeeze of lime for a refreshing finish.

**Dessert: Butternut Squash Pie**

End your meal on a sweet note with our irresistible butternut squash pie. A creamy butternut squash filling, delicately spiced with nutmeg and cinnamon, is encased in a flaky, golden crust. This classic dessert is a perfect blend of comfort and elegance, sure to satisfy your sweet cravings. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH SALMON CURRY

Butternut Squash Salmon Curry image

Every time I serve this it gets eaten up. The Squash and Salmon look lovely together and this is one of my all time Favourite dishes to prepare - and eat! You really need fresh salmon and sockeye is absolutely the best to make this with.

Provided by comox girl

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

30 ml oil
15 ml mustard seeds
1/2 kg fresh salmon, boneless and skinned, cut into chunks (but save the skin!)
1 large onion, cut into strips
2 garlic cloves, chopped
1 large yellow bell pepper, cut into strips
1 medium butternut squash, cut into 1 inch cubes
1 (398 ml) can coconut milk
1 liter chicken stock
1 piece lemongrass, bruised with back of knife (whacked and bruised but not hacked to pieces)
15 ml fish sauce
30 ml curry paste (if you like more have fun!)
5 ml salt, to taste

Steps:

In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
Toss in the Squash.
Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
Remove the lemongrass.
Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
Cover the pot and turn off the heat.
Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium').
Serve over Rice (basmati is nice).
You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.

Nutrition Facts : Calories 458.5, Fat 25.6, SaturatedFat 14.7, Cholesterol 43.4, Sodium 959.2, Carbohydrate 36.2, Fiber 5.3, Sugar 8.2, Protein 25.9

BUTTERNUT SQUASH CURRY

Butternut Squash Curry image

Serve this butternut squash curry with rice.

Provided by Dan Denardo

Categories Main Dish Recipes Curries Vegetarian

Time 45m

Yield 5

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1 ¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

Steps:

Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g

SALMON, SQUASH & PRAWN LAKSA

Salmon, squash & prawn laksa image

This quick Malaysian noodle soup is just the thing to warm up colder evenings

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 11

Ingredients

185g jar laksa paste (or use 2-3 tbsp Thai red curry paste)
1 small butternut squash (about 600g/1lb 5oz once peeled), cut into chunks
400g can coconut milk
600ml chicken stock
140g medium rice noodle, soaked in boiling water and drained
300g pack beansprout
400g skinless salmon fillet, cut into large chunks
200g tail-on prawn
bunch spring onions, sliced
small bunch coriander leaves, to serve
lime wedges, to serve

Steps:

Heat the paste in a large saucepan and fry the squash for a few mins until well coated in the paste. Pour in the coconut milk and stock, and simmer for 10 mins. The squash should still have a bite to it. Add the drained noodles and beansprouts.
To freeze, turn off the heat immediately and leave to cool, then transfer to a suitable container for freezing. If you're making this to eat now, add the salmon and prawns, and cook for 4-5 mins until the fish is cooked through.
If frozen, defrost overnight in the fridge, then return to a large saucepan. Add the salmon and prawns, cover, bring to the boil and simmer until the fish is cooked - it should only take 1-2 mins. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.

Nutrition Facts : Calories 445 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.18 milligram of sodium

Tips:

Use a variety of vegetables. This recipe calls for butternut squash, carrots, and bell peppers, but you can use any vegetables you like. Some other good options include potatoes, sweet potatoes, onions, and celery.
Don't be afraid to add some heat. The curry powder in this recipe gives it a mild heat, but you can add more if you like. Just be sure to taste the curry as you go and adjust the amount of curry powder accordingly.
Serve with rice or naan bread. This curry is delicious served over rice or naan bread. If you're serving it over rice, be sure to spoon some of the curry sauce over the rice as well.

Conclusion:

This butternut squash salmon curry is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's packed with flavor and nutrition, and it's sure to be a hit with your family and friends.

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