Butternut Squash Ginger Curry is curry in the true sense of the word. It’s a beautifully spiced sauce enhanced by the squash. The recipe is slightly spicy, but you can remove or add more chillies to your taste. It is classic tiffin food. Butternut Squash curry is super easy to make and sits happily with rice, grilled meat, tofu, salad, and, of course, any form of flatbread. The leftovers also make a delicious soup. Extend them with some vegetable or chicken stock and blitz into a soup.

In the autumn, butternuts and pumpkins are 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 seeds are removed from the two halves, you can lay them flat side down and easily dice them into cubes.

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

With Halloween just around the corner, this Butternut Squash Ginger Curry would be a perfect addition to a Halloween spread.

For similar dishes, check out our vegetarian recipes and the delicious Mung Bean Curry or Spicy Pumpkin Soup.