Best 8 Curried Winter Squash Recipes

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Welcome to the world of culinary delights, where flavors dance and aromas tantalize your senses! In this article, we embark on a journey to discover the best-curated recipe for a dish that embodies warmth and comfort: curried winter squash. As the winter season graces us with an abundance of colorful and hearty squashes, it's time to transform them into a delectable masterpiece. Whether you prefer a mild curry with a hint of sweetness or a robust and spicy blend that awakens your palate, we'll guide you through the essential ingredients, cooking techniques, and flavor combinations to create a curried winter squash dish that will leave an unforgettable impression. So, prepare your kitchen, gather your ingredients, and let's embark on a culinary adventure that celebrates the essence of winter flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED WINTER SQUASH



Curried Winter Squash image

Here's a quick way to transform plain squash into a tasty dish full of antioxidants, including curry powder's curcumin - it's anti-cancer and protects your brain.

Provided by USA WEEKEND Jean Carper

Categories     Side Dish     Vegetables     Squash

Time 15m

Yield 6

Number Of Ingredients 7

3 cups cooked, mashed winter squash
1 ½ tablespoons curry powder
2 tablespoons butter or trans fat-free margarine
2 tablespoons maple syrup
½ teaspoon salt, or to taste
¼ teaspoon cayenne pepper, or to taste
3 tablespoons sweetened coconut flakes, toasted

Steps:

  • In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 17.1 g, Cholesterol 10.2 mg, Fat 5.5 g, Fiber 4.1 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 230.3 mg, Sugar 9.5 g

WINTER SQUASH AND WILD MUSHROOM CURRY



Winter Squash and Wild Mushroom Curry image

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, curries, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons vegetable oil
10 ounces butternut or other winter squash, peeled and cut into 1/2-inch pieces
Kosher salt and black pepper
1 or 2 small green chiles, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
Handful of fresh or frozen curry leaves (optional)
2 garlic cloves, minced
1 teaspoon ground coriander
Pinch of ground cayenne
1/2 teaspoon ground turmeric
1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
3/4 cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish

Steps:

  • In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
  • Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
  • Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
  • Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
  • Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
  • Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 5 grams, TransFat 0 grams

CURRIED WINTER SQUASH



Curried Winter Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 2 servings

Number Of Ingredients 0

Steps:

  • Slice any squash in half, discard the seeds and cut into wedges. Brush all over with butter or oil and season the flesh with curry powder. Roast on a baking sheet at 400 until softened, about 30 minutes. Season with salt.

CURRIED SQUASH SOUP



Curried Squash Soup image

Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 butternut squash (about 1-3/4 pounds)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf
CILANTO CREAM TOPPING:
1/2 cup sour cream
1/4 cup heavy whipping cream
1/4 cup minced fresh cilantro

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1188mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

CURRIED BAKED BUTTERCUP SQUASH



Curried Baked Buttercup Squash image

Easy winter side dish. I enjoy the pleasant slightly sweet true squash taste of buttercup, but any other winter squash can be substituted. The curry can be omitted and replace with your favorite spices, or brown sugar. Other winter squash can be substituted.

Provided by Chandra M

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 3

1 medium buttercup squash
2 tablespoons butter
1 teaspoon curry powder

Steps:

  • Preheat oven to 350°F.
  • Cut squash in half and scrape out the seeds & pulp.
  • Place squash cut side down on an aluminum foil lined rimmed baking pan.
  • Bake for 30 minutes.
  • Remove squash from oven and turn over.
  • Put half of the butter and spices in each squash half.
  • Return to the oven and bake another 20 minutes or until the squash is tender and can be easily pricked with a toothpick.
  • Serve.
  • (I usually "mash" the inside of my half to mix the spices throughout the flesh once it is on my plate).

Nutrition Facts : Calories 105.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.3, Carbohydrate 0.6, Fiber 0.3, Protein 0.2

CURRIED WINTER SOUP



Curried Winter Soup image

A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.

Provided by Sandy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h30m

Yield 7

Number Of Ingredients 13

1 onion, chopped
3 cloves crushed garlic
1 tablespoon olive oil
1 ½ teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups vegetable stock
¼ cup dry lentils
1 (28 ounce) can diced tomatoes with juice
¼ cup uncooked white rice
1 cup frozen corn
¼ cup elbow macaroni
1 small spaghetti squash

Steps:

  • Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
  • In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
  • If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
  • After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 28.6 g, Fat 3.6 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 571.7 mg, Sugar 4.6 g

CURRIED SQUASH



Curried Squash image

Categories     Side     Vegetarian     Quick & Easy     Coconut     Spice     Curry     Squash     Fall     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

2 1/2 pounds acorn squash
1 medium red onion, chopped
1 1/2 tablespoons corn or safflower oil
1 teaspoon black mustard seeds
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1 teaspoon salt
1 tablespoon packed light brown sugar
2 cups water
3 tablespoons unsweetened dessicated coconut

Steps:

  • Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.

CURRY SPICED WINTER SQUASH



Curry Spiced Winter Squash image

Here's another tasty main dish from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let).

Provided by Sydney Mike

Categories     Brown Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup pumpkin seeds, raw, shelled
1 tablespoon fresh ginger, grated
2 tablespoons extra virgin olive oil
2 lbs winter squash, peeled, seeded, cut int 1/2-inch pieces (about 4 cups)
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1 (14 1/2 ounce) can vegetable broth
4 cups brown rice, cooked, hot
2 cups bananas, sliced (optional condiment)
2 cups pineapple chunks (optional condiment)
2 cups green onions, sliced (optional condiment)
2 cups chutney, any flavor (optional condiment)

Steps:

  • In a large skillet toast pumpkin seeds over medium heat 4 to 5 minutes or until puffed & lightly browned, stirring occasionally. Watch them carefully as the seeds might pop in the skillet!
  • Remove from skillet & set aside.
  • In the same skillet, cook & stir ginger in hot oil over medium heat for 1 minute.
  • Increase heat to medium-high & add squash, cooking 3 to 5 minutes or until squash starts to brown.
  • Add cranberries, cinnamon, coriander, cumin & curry powder, & cook another minute.
  • Carefully add broth to squash mixture.
  • Bring to boiling, then reduce heat & cook, covered, for 10 to 15 minutes, or until squash is tender, but not mushy.
  • Serve spooned over rice & sprinkled with pumpkin seeds, & don't forget to pass the condiments!

Nutrition Facts : Calories 1035.6, Fat 17.1, SaturatedFat 2.9, Sodium 34, Carbohydrate 206.4, Fiber 15.9, Sugar 35.6, Protein 21.8

Tips:

  • Choose the right squash: Look for firm, heavy squash with smooth, unblemished skin. Acorn, butternut, and kabocha squash are all good choices for this recipe.
  • Roast the squash before using it: Roasting the squash brings out its natural sweetness and makes it easier to mash or puree.
  • Use a variety of spices: Curry powder is the main spice in this recipe, but you can also add other spices to taste, such as cumin, coriander, ginger, and turmeric.
  • Don't be afraid to experiment with different ingredients: This recipe is very versatile, so you can add other ingredients to your liking, such as cooked lentils, chickpeas, or chopped vegetables.
  • Serve it with your favorite sides: Curried winter squash can be served with rice, naan bread, or quinoa.

Conclusion:

Curried winter squash is a delicious and nutritious dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. With its vibrant flavor and colorful presentation, this dish is sure to be a hit with your family and friends.

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