Best 3 Butternut Squash Salmon Curry Recipes

BUTTERNUT SQUASH CURRY

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.

BUTTERNUT SQUASH SALMON CURRY

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.

ONE-PAN ROASTED SALMON AND SQUASH

Steps:

• Heat oven to 400ºF.
• Mix dressing, syrup, mustard and rosemary until blended.
• Combine vegetables in medium bowl. Add 3 Tbsp. dressing mixture; mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 15 to 20 min. or until vegetables are crisp-tender. Remove from oven.
• Use spoon to move vegetables to one side of baking sheet. Add fish to other side; brush with remaining dressing mixture.
• Bake 15 to 17 min. or until vegetables are tender and fish flakes easily with fork.