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Salted Cashew Caramel Energy Bites from Minimalist Baker →

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This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk. You know about natural flavor pairings like peanut butter and jelly, and tomatoes and basil. Here’s another unique pairing that works like a charm: butternut squash and Thai curry paste! There’s something about the sweetness of squash and the spicy aromatic flavors of curry paste that go hand in hand. Try them together in this Butternut Squash Curry recipe! It’s easy to make, full of colorful vegetables and bursting with Thai curry flavor. The moment I took the first bite, I couldn’t stop singing its praises. Is this an authentic Thai red curry?   Curry is a very loose term. Per Bon Appetit, in many countries it was a word used by colonizers to simplify what they saw as foreign cuisines. Today, curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. Sometimes  curry powder is included in the sauce (like in many Indian curries), or sometimes curry paste (like Thai curries). The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England. This […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk.

Butternut squash curry

You know about natural flavor pairings like peanut butter and jelly, and tomatoes and basil. Here’s another unique pairing that works like a charm: butternut squash and Thai curry paste! There’s something about the sweetness of squash and the spicy aromatic flavors of curry paste that go hand in hand. Try them together in this Butternut Squash Curry recipe! It’s easy to make, full of colorful vegetables and bursting with Thai curry flavor. The moment I took the first bite, I couldn’t stop singing its praises.

Is this an authentic Thai red curry?  

Curry is a very loose term. Per Bon Appetit, in many countries it was a word used by colonizers to simplify what they saw as foreign cuisines. Today, curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. Sometimes  curry powder is included in the sauce (like in many Indian curries), or sometimes curry paste (like Thai curries). The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England.

This butternut squash curry is a recipe we designed in the style of a Thai red curry. This is a Thai dish with a sauce made with red curry paste and coconut milk. It can be made with different proteins like chicken, beef, shrimp, or tofu. Thai cuisine does feature different types of squash and pumpkin, but usually not butternut squash since it is not a native plant. So this uses the principles and flavors of Thai red curry to highlight this tasty winter squash. 

Butternut squash curry

The key to butternut squash curry: red curry paste!

Do not make this butternut squash curry unless you can find red curry paste! This is what makes the fragrant Thai curry flavor. What is it? Red curry paste is a jarred paste that takes all the flavor of a Thai curry and concentrates it into a paste. In traditional Thai cooking, you’d make it with the real ingredients. Curry paste is a shortcut: it has all the chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings incredible flavor and lasts for months in the fridge. A few notes on red curry paste:

  • It ranges from mild to medium spicy, based on the brand. We love using Thai kitchen curry paste which is very mild. Taste your curry paste before using it: if it’s very spicy, use less than the recipe specifies.
  • It’s easy to find near the Thai products in most grocery stores. It keeps for months in the refrigerator and you can use it in lots more recipes (see below). You can also buy it online: Thai Kitchen red curry paste.
Butternut squash curry

How to cut butternut squash: some tips!

The main part of this butternut squash curry that requires technique is cutting the butternut squash! It takes a little time to peel and cut the squash. Here are a few tips: 

  1. Watch the video: The easiest way to understand how to cut it is by showing you! Watch this quick video of How to Cut Butternut Squash.
  2. Use a serrated peeler: The easiest way to peel butternut squash is a squash peeler! It’s serrated, which makes it easier than a normal vegetable peeler. Here’s the serrated vegetable peeler we use.
  3. Cut off the neck and chop it separately from the base: Don’t try to cut the entire squash together. Chop off the neck, then peel it and chop into squares. Do the same for the base. 

Can you substitute frozen squash? (No.)

Important: don’t be tempted to substitute frozen squash in this butternut squash curry recipe! This has been optimized for fresh squash. In fact, we tried it with frozen because we thought it would be a natural swap. The squash came out mushy and waterlogged: nothing like the fresh version. So stay away from this swap for this recipe. 

A few ideas for adding protein to butternut squash curry

You can eat this butternut squash curry on its own, but if you want to load it up with more protein, here’s what to do: 

  • Add shrimp. Throw in raw shrimp in the last 5 minutes of simmering. 
  • Add chickpeas. Make a butternut squash chickpea curry by adding drained and rinsed chickpeas when you add the coconut milk. You may need to increase the salt a bit in the final seasoning.
  • Add tofu. Make Pan Fried Tofu on the side (or in advance) and add it in the last 5 minutes: pan frying it in advance gives it a nice texture. Or even easier, add tofu cubes when you add the coconut milk: this results in a soft tofu texture, but it’s just as tasty. 
How to make butternut squash curry

What to serve with butternut squash curry? 

This butternut squash curry is Thai-style, so it’s most authentic to serve it with rice. Don’t attempt to add naan: that’s for an Indian-style curry! Here are the types of rice we like to serve with a Thai-style curry: 

  • Jasmine rice (best fit): Jasmine rice is also called Thai fragrant rice: because of its beautiful popcorn-like nutty flavor. Try our jasmine rice recipes: How to Cook Jasmine Rice and Instant Pot Jasmine Rice.
  • Basmati rice (also works): Basmati rice also works, but it’s less fragrant and more often used for Indian curries. See How to Cook Basmati Rice and Instant Pot Basmati Rice.
  • Jade rice (for fun!): Jade rice is a fun option: it’s naturally dyed green using bamboo extract and has a fluffy texture almost like couscous. We served the squash curry this way and it was excellent. 

Want to know more about rice nutrition? See Quinoa vs Rice.

Butternut squashs curry

More recipes with red curry paste

When you buy a jar of red curry paste for this butternut squash curry, there are lots more ways to use it! Here are some of our top favorite recipes using curry paste: 

This butternut squash curry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Butternut squash curry

Butternut Squash Curry


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This butternut squash curry is an easy plant based dinner that’s vibrant and full-flavored, starring Thai red curry paste and coconut milk.


Ingredients

  • 1 medium butternut squash (4 cups chopped*)
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 2 tablespoons olive oil or coconut oil
  • 3 tablespoons Thai red curry paste**
  • 15-ounce can full fat coconut milk
  • 1/4 teaspoon ground turmeric
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 2 cups baby spinach or chopped spinach
  • To serve: jasmine rice, basmati rice or jade rice
  • Optional: Add shrimp, chickpeas, or tofu to add more protein***

Instructions

  1. Start the jasmine rice, basmati rice, or jade rice
  2. Peel and chop the butternut squashDice the onion. Place them in a bowl together. 
  3. Mince the garlic. Cut the pepper into thin strips.
  4. In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and butternut squash and saute for 5 minutes, until onions are translucent. Add the garlic and red pepper and saute for 1 minute.
  5. Add coconut milk, curry paste, turmeric, water and kosher salt and bring to a simmer. Simmer until squash is tender, about 10 to 15 minutes. Add the spinach and wilt for 1 minute. Serve immediately with rice. 

Notes

*Do not substitute frozen butternut squash; the texture does not work in this recipe. 

**The spice level for red curry pastes varies based on the brand. The brand we use (Thai Kitchen) is very mild. Taste your curry paste before you make the curry and add a little less if you’re worried about the heat level. 

***Add shrimp in the last 5 minutes of simmering, or chickpeas when you add the coconut milk (you may need to increase the salt a bit at the end; taste and add more to taste). For tofu, make Pan Fried Tofu on the side (or in advance) and add it in the last 5 minutes: pan frying it in advance gives it a nice texture. Or even easier, add tofu cubes when you add the coconut milk: this results in a soft tofu texture, but it’s just as tasty. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Curry

Keywords: Butternut squash curry

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The post Butternut Squash Ravioli appeared first on Love and Lemons.

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The post Sourdough Pumpkin Bread (Vegan) appeared first on Izy Hossack – Top With Cinnamon.

sourdough pumpkin bread sliced with a cup of tea

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!!

a loaf of vegan sourdough pumpkin bread with tea being poured and winter squash

Using homemade pumpkin puree

I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly.

An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more water was coming out. This resulted in a texture which was much more like the canned pumpkin puree I buy. I tried it in a loaf and it worked a treat!!

a sliced sourdough pumpkin loaf on a plate with a cup of tea

Luckily, I’d had a conversation with someone on my IG DMs about converting my banana bread into a a pumpkin bread (shout out to Kelsey!!). She actually tested the recipe too – telling me her changes of increasing the sugar slightly & lowering the pumpkin slightly – and declared it a success 🙂 I’ve made it both with 150g sugar and 200g sugar and they both work out so it’s up to you and your preferred level of sweetness.

As well as these changes, I made a custom pumpkin spice blend for the cake with cinnamon, nutmeg, cloves & ginger for that Autumnal flavour. As I had some oranges to hand, I grated in some zest too as I always find it helps to round out the spices in things like carrot cakes & pumpkin breads. This is such a delicious, soft loaf and is VERY moreish. Perfect for a cuppa as an afternoon snack!

Other sourdough discard recipes

Sourdough Pumpkin Bread (Vegan)

Sourdough Pumpkin Bread (Vegan)

Yield: 1 loaf (serves 12)

A warmly spiced vegan pumpkin bread which uses sourdough discard!

Ingredients

  • 200g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
  • 150g (3/4 cup) to 200g (1 cup) light brown sugar*
  • 90g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • zest of 1 orange, finely grated
  • 1/4 tsp fine table salt
  • 150g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120g (1 cup) plain white (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 2 tbsp light brown sugar
  • 3 tbsp pumpkin seeds/pepitas

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
  2. In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth. Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
  3. Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
  4. Bake for 55-70 minutes - a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  5. Allow to cool before removing from the tin, slicing & serving.

Notes

Adapted from my Sourdough Banana Bread (vegan)

Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter

If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water - don't squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.

To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.

What is 100% hydration sourdough starter? This means that when feeding your starter, you're using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).

Non-Vegan option: use 100g butter, melted, in place of the oil.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Sourdough Pumpkin Bread (Vegan) appeared first on Izy Hossack - Top With Cinnamon.

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Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes
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(more…)

The post Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes appeared first on Skinnytaste.