Recipe: Roasted Butternut Squash Curry

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As soon as the leaves start to change I get excited about butternut squash, there is something so comforting about this autumnal favourite, with its sweet and nutty taste. I love how versatile it is, you can add it to a soup, a salad, even on a pizza, risotto or to a pasta dish. You can grill it, roast it, puree it, and even stuff it. Not enough of a reason for you to give this peanut-shaped veggie a try – it is also an excellent source of vitamins A and C and a good source of dietary fibre, potassium and magnesium. Seriously what’s not to love.

While I love butternut squash in anything, where I think it really shines is in a curry. It really is the perfect vegetable to add spice to. I’ve used lots of recipes over the years, but I think I’ve discovered one of my favourites in the Hello Fresh recipe hub – a Roasted Butternut Squash Curry. What I love about this recipe, other than the fact it brings together two of my favourites – butternut squash and green beans – but more than that, you can easily add chicken or prawns. Making it a versatile dish for the whole family.

If you haven’t checked out the Hello Fresh recipes, do, they are more than just a recipe box delivery, they have an extensive hub filled with all their meals, which can easily be adapted at home. You can search by food style, such as Asian, French or Italian, or you can get inspiration from their most popular recipes, which includes things like Falafel Flatbreads and Halloumi Fries and Prince Harry’s Chicken Pie, a pie with a difference, no pastry instead, a layer of thinly sliced potatoes covered with golden cheesy breadcrumbs – sounds delicious.

I also love that with all the Hello Fresh recipes you can select the serving amount as 2, 3 or 4 people, and it will change the ingredients for you. Plus you can download it as a PDF, complete with the pictures and step-by-step instructions, which is a great idea if you prefer to have a recipe in front of you rather than using your phone.

Time to cook the Hello Fresh Roasted Butternut Squash Curry

Back to tonight’s meal – Hello Fresh’s roasted butternut squash curry. A few tips to make this recipe easier, cut the butternut squash really small so they cook quickly. I love to serve this dish with Basmati Rice, but taste just as nice with long grain rice. Want to make it more into a curry takeaway night – just add poppadoms, onion bhaji and naan bread.

Ingredients

• 1 Butternut Squash
• 2 Garlic Cloves
• 1 Onion
• A small pack of Green Beans
• 1 tbsp Tomato Puree
• 1 tbsp North Indian Style Curry Powder (or to taste)
• 1 Vegetable Stock Pot (with 300ml water)
• 150g Sour Cream
• Serve, with Basmati Rice

Optional Extras

• 280g diced Chicken Breast or 150 grams of King Prawns

Directions

1. Preheat your oven to 220°C. Trim the butternut squash, halve lengthways and scoop out the seeds. Chop widthways into 1cm slices, then chop into 1cm chunks (no need to peel). Pop on a large baking tray in a single layer, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 minutes, turn halfway.
2. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the green beans then chop into thirds.
3. Heat a drizzle of oil in a saucepan on medium heat. Once hot, add the onion. Cook until softened, 4-5 minutes, stirring occasionally. Once the onion is soft, add in the garlic, tomato puree and the curry powder. Cook for 1 minute, stirring continuously. Then pour in the vegetable stock pop mixed with 300ml water.
4. Add the green beans, stir together well, bring to a simmer, then reduce the heat. Cover the pan with a lid. Cook until the beans are tender, about 7-8 minutes. When the beans are tender, pour in the sour cream and stir until completely combined. Remove from the heat if the butternut hasn’t finished cooking.
5. Once cooked, add the roasted squash to the curry, together with any cooking juices from the baking tray and stir gently until well combined. Bring the mixture back up to the boil on medium heat and add a splash of water if it’s a bit thick. Remove from the heat.
6. Taste and add salt and pepper if you feel it needs it.
7. Fluff up the rice with a fork and top with your curry and enjoy!

Additional step if you are adding chicken to your curry: Just add the chicken to the pan before the onions for 4-5 minutes, once browned on the outside, then you can add the onions. [Click for Chicken and Roasted Butternut Squash Curry]

Additional step if you are adding prawns to your curry: Just add the prawns to the pan when the green beans are tender, simmer until they are cooked through, 3-4 minutes. Prawns are cooked when pink on the outside and opaque all the way through. Once they are cooked add the sour cream. [Click for Roasted Butternut Squash and Prawn Curry]

For more recipes head on over to Hello Fresh.

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