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Curry Butternut Squash

Curry Butternut Squash

Keyword #squash recipes
Author Robin Asbell


  • 2 tablespoons avocado oil
  • 1 large onion chopped
  • 1 pound cubed butternut squash
  • 1 teaspoon whole cumin seeds
  • 1 large jalapeno chopped
  • 1 tblespoon fresh ginger minced
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 large roma tomato chopped
  • cilantro


  • Place a large skillet over medium-high heat and drizzle in the avocado oil. Add onions and stir. Cook, stirring, until they start to sizzle and stick, then reduce the heat to medium-low and cook for 5 minutes.
  • Add the squash cubes and stir. cook, stirring occasionally, until the squash is almost tender, about 8-10 minutes. When the squash is softened, add the cuminseed and stir for a minute, then add the jalapeno and ginger. Stir until fragrant.
  • Add the garam masala, turmeric and salt and stir for a few seconds. Stir in the tomatoes. Cook until the pan is almost dry and the squash is very tender.
    Serve hot.