Butternut Squash Ginger Curry

Butternut Ginger Curry is curry in the true sense of the word in that it has a beautifully spiced ‘sauce’ enhanced by the squash. It’s slightly spicy, but you can remove the chillies. It is classic tiffin food. Super easy to make and sits happily with rice, grilled meat, tofu, salad and, of course, any form of flatbread. And if you have any leftovers, extend it with some stock and whizz it into a soup.

Butternut squash is piled high everywhere; they are not expensive and keep well. The only downside is peeling them. Peel with a good sharp peeler, then slice down the middle (very carefully). You then need to scoop out the seeds, which can be toasted and eaten as a snack or sprinkled on top of your curry.

Once the two halves have the seeds removed, you can put them flat side down and easily dice them into cubes.

The peel is also super tasty. Toss in a little oil, salt and pepper with a sprinkling of smoked paprika or cinnamon and roast for about 15 minutes.

And with Halloween just around the corner, this Butternut Ginger Curry would make a perfect addition to a Halloween spread.

For similar dishes, check out our vegetarian recipes.

Butternut Ginger Curry

Quick and easy, a midweek supper or perfect aside to grilled meat dishes. The warming spices are a perfect foil for the chili and ginger.
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Course: light lunch, side dish, supper
Cuisine: Indian
Keyword: autumn, halloween recipes, quick, spicy
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4
Author: The Wild Epicurean


  • Heavy based pan


  • 800g butternut squash, peeled and diced wash and dry seeds to toast. Save peel to roast as a snack
  • 1 onion finely sliced
  • 4 cloves grated garlic
  • 2 red chillies finely sliced
  • 5 cms ginger, peeled and grated
  • pinch asafoetida optional
  • ¾ tsp garam masla
  • ½ tsp tumeric
  • tsp cumin
  • 1 tsp black mustard seeds
  • ½ tsp ground fennel
  • 5 curry leaves or 2 bay leaves
  • approx 2 tbsp cococut oil
  • ½ tsp smoked paprika for the toasted seeds optional
  • salt and freshly ground black pepper
  • fresh mint or coriander to garnish optional


  • Gently cook the onion until translucent, add the chillies and garlic and soften. Add the mustard seeds, let them start to pop and add the asafaoetida.
  • Add the rest of the spices, cook for half a minute then add the squash. Coat squash well in the mixture and cook gently for 5 mintues. Dont let it burn.
  • Add a couple of tablespoons of water, cover and continue cooking adding up to about 450ml water or until the squash is tender and sitting in a good sauce. Add salt to taste.
  • Dry roast the squash seeds in a heavy based frying pan with generous sprinkling salt and pepper. When they are just brown, remove from the heat and sprinkle with a little smoked paprika or leave as them as is.
  • Garnish with your toasted seeds, a scant dusting of garam masala and fresh coriander or mint. Serve with rice, naan bread or with a baked potato on Halloween. 🎃 👻 🎃


If you have any leftover curry, loosen with some chicken or vegetable stock, blend with a stick blender, bubble gently until it is heated through, and you have a delicious soup.
Garnish with coconut flakes and fresh coriander.

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