Best 4 Curried Butternut Squash Sauté Recipes

Indulge in a symphony of flavors with our collection of curried butternut squash sauté recipes, a culinary journey that promises to tantalize your taste buds. From the classic combination of sweet squash and aromatic curry to innovative twists that incorporate diverse ingredients, this article presents a delectable array of dishes that cater to every palate. Whether you seek a quick and easy weeknight meal or a sophisticated dish to impress guests, our curated selection offers something for every occasion. Discover the perfect balance of sweet, savory, and spicy as you explore these culinary creations, each one a testament to the versatility of butternut squash. Embark on this flavorful adventure and let your taste buds savor the delights of curried butternut squash sauté.

Here are our top 4 tried and tested recipes!

CURRIED BUTTERNUT SQUASH SAUTé

Curried Butternut Squash Sauté image

Butternut squash and Granny Smith apples complement the complex curry spice in this simple side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons canola or olive oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium butternut squash (about 3 lb), peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
2 medium Granny Smith apples, peeled, cut into 1/2-inch pieces (2 cups)
2 teaspoons packed brown sugar
1 1/2 teaspoons curry powder
1/4 teaspoon salt

Steps:

In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally, until onion is crisp-tender.
Add squash, apples, sugar, curry powder and salt. Cook and stir 1 minute. Reduce heat to medium-low; cover and cook 10 to 12 minutes, stirring occasionally, until squash is tender. If desired, garnish with fresh thyme.

Nutrition Facts : Calories 220, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 11 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 17 g, TransFat 0 g

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

CURRIED BUTTERNUT SQUASH SOUP

Curried Butternut Squash Soup image

Provided by Ellie Krieger

Time 40m

Yield 4 servings (1 serving is 1 1/2 cups)

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Steps:

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt.

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP

Roasted and Curried Butternut Squash Soup image

This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!

Provided by lcpgh

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

Ingredients

1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
¼ cup chopped fresh parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g

Tips:

Choose the right squash: Look for butternut squash that is firm, heavy for its size, and has a smooth, unblemished skin. Avoid squash that is soft, has bruises or cuts, or has a wrinkled skin.
Peel and cube the squash safely: Butternut squash can be difficult to peel and cut, so be careful to use a sharp knife and a cutting board that is stable. You can also microwave the squash for a few minutes to soften it before peeling and cutting.
Don't overcrowd the pan: When sautéing the squash, be sure to not overcrowd the pan. This will prevent the squash from cooking evenly and will make it more likely to stick to the pan.
Use a good quality curry powder: The curry powder is one of the most important ingredients in this dish, so be sure to use a good quality powder. Look for a curry powder that is made with a variety of spices, including turmeric, cumin, coriander, and fenugreek.
Adjust the heat to your liking: This dish can be made as mild or as spicy as you like. If you prefer a milder dish, use less curry powder or omit the chili pepper. If you like a spicy dish, use more curry powder and add a chili pepper.

Conclusion:

Curried Butternut Squash Sauté is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be served as a main course or a side dish. This dish is also a great way to use up leftover butternut squash. So next time you have some leftover squash, give this recipe a try!