Butternut Squash Yellow Curry

Indulging in butternut squash yellow curry during the autumn season offers numerous advantages, involving both nutritional benefits and the joy of seasonal dining. Butternut squash, an ideal fall vegetable, shines at its peak in terms of flavor and freshness during this time. This vegetable is brimming with vital nutrients like vitamin A, vitamin C, potassium, and dietary fiber, all of which contribute to your well-being, boost your immune system, and furnish energy to endure the cooler weather.

As fall brings in lower temperatures and a desire for comforting fare becomes prevalent, butternut squash yellow curry emerges as a comforting and warming delight. Its creamy consistency and aromatic spices wrap you in coziness on chilly evenings. Additionally, the inclusion of coconut milk in yellow curry brings forth heart-healthy fats, specifically medium-chain triglycerides (MCTs), renowned for their cardiovascular benefits.

In essence, savoring butternut squash yellow curry during the autumn season not only treats you to a delectable and comforting meal but also allows you to make the most of the nutritional advantages offered by seasonal ingredients, all while staying snug and nourished during the colder months.

I would recommend this butternut squash yellow curry recipe from Dan-o’s:

PREP TIMES:

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4-5

Ingredients

• Spicy Dan-O’s Seasoning 
• 1 jar of yellow curry paste or curry sauce 
• Yellow curry powder 
• ½ yellow onion chopped 
• 2 tbs minced garlic 
• ½ bell pepper of your choice 
• 1 Tbs olive oil 
• 1 lb of butternut squash 
• 1 can of chickpeas 
• Bottle of unsweetened coconut milk 
• Handful of fresh spinach 
• 1 lime cut into wedges (optional) 
• Handful of fresh cilantro (optional) 
• Handful of crushed cashews (optional) 
• Rice (optional). Preferably jasmine or basmati rice.

Instructions

1. Start your rice (optional).
2. Chop down your onion, pepper, garlic, and spinach.
3. Add 1 tbs of oil to a pan. Cook onions, peppers, and garlic on medium heat until they soften up (about 5 minutes). Add some Dan-O’s as they cook down. 
4. Add your squash and drained can of chickpeas to the pan. 
5. Mix in your curry sauce or paste, and enough coconut milk to ensure the squash is mostly covered. 
6. Add Spicy Dan-O’s Seasoning (at least 2 tbs) and additional yellow curry powder to flavor. 
7. Add in honey or cayenne pepper until desired sweetness or heat. 
8. Let simmer about 15 minutes (covered) on medium-low heat stirring occasionally. Add chopped spinach in the last few minutes of cooking until it gently wilts. 
9. Remove from heat to thicken up. Prepare cilantro, lime, and cashews (all optional).  
10. Add curry to bowl with rice and optional toppings. Serve with naan bread. Enjoy!