Butternut Squash Curry

A soothing and comforting North Indian recipe for Butternut Squash Curry hailing from Rajasthan, featuring winter squash and potatoes using whole spices and ghee, served over fluffy basmati rice. Gluten-free and vegan-adaptable. Video.

this recipe!

Happiness comes from within. It is not dependent on external things or on other people.

Brian Weiss

As you can imagine, the food in India is mind-blowing. The combination of spices creates layers of complexity and flavor, taking ordinary vegetables to another level. When traveling to India, this butternut squash curry was one of my favorites for its use of simple winter squash and potatoes, subtle flavor, and soothing effects.

What is Butternut Squash Curry?

Easy on the belly, yet nuanced with subtle flavor, they call it Aloo aur Kaddu (potato with pumpkin). This is a traditional Northern Indian recipe, using ghee (a must) and whole spices, but surprisingly no onion, garlic, or ginger. This is intentional, designed to soothe, relax, and comfort the body, rather than energize it.

Unlike the coconut-heavy, Westernized versions you may have seen, this dish reflects the way Aloo aur Kaddu is traditionally prepared in Northern India. It’s built on whole spices infused in ghee, balanced aromatics, and a naturally soothing profile (no yellow onion, shallots, garlic, or fresh ginger). These choices are rooted in Ayurvedic principles, creating a meal that’s comforting, grounding, and easy on digestion, just as it’s enjoyed in many Indian homes.

Why You’ll Love This

Once the ingredients are gathered, it’s very simple to make, taking just 30 minutes. Serve it with Fluffy Basmati Rice for a simple, wholesome vegetarian meal.

I love this recipe because once you get a feel for it, you’ll have a better understanding of traditional Indian cooking overall. It’s kind of mind-opening.

Tip: Learn how to make ghee! Try our homemade ghee recipe for an even more authentic dish.

Trust the process. Prepare it on a day when you have to time to enjoy the experience. Like I said, it’s actually a very easy curry recipe, once the ingredients are gathered. A visit to an Asian or Indian store may be needed, or order spices ahead online, like on Amazon. The leftovers get better and better as the flavors meld…happy lunches are in store for you!

Butternut Squash Curry Recipe Ingredients

• Butternut squash: Or any winter squash, like pumpkin. I use pre-cut butternut squash for easy prep.
• Yukon gold potatoes: Cut the potatoes into smaller cubes than the butternut squash to help them cook at the same speed. You can omit and use all butternut if you’d like. Non-waxy potatoes, like russets or Yukon golds, work best here, allowing more of the flavor to soak in.
• Ghee: While you can substitute olive oil, ghee absolutely makes this dish!
• Whole spices: Bay leaves, cinnamon stick, whole cloves, cardamom pods (green if possible), nigella seeds (optional), mustard seeds (black mustard seeds if possible), and fenugreek seeds (or sub dried fenugreek leaves).
• Ground spices: Chili powder, cumin, coriander, turmeric, and asafoetida powder (optional).
• Plain yogurt: Use plain, full-fat yogurt. Feel free to substitute vegan yogurt.
• Tomato: Diced with juices-adds a savory taste and acidity to balance the sweetness of the squash.
• Lemon juice: I like to substitute with Amchoor powder (mango powder)-it’s delicious!

Variations

• Butternut squash substitutes: Try this curry with sweet potato, pumpkin, or another type of winter squash.
• Potatoes: Skip the potatoes and make the curry entirely with squash if you’d like. Or try a combo of butternut squash and sweet potatoes!
• Vegan/Dairy-free: Make a vegan butternut squash curry with plain, unsweetened vegan yogurt. You’ll need to use olive oil or coconut oil instead of ghee, which will detract from the flavor a bit, though it can be done.
• More veggies! Curry is a versatile dish-add cauliflower, chickpeas, kale, baby spinach, peppers, lentils, or anything else you have on hand.

A Note On Ghee

Trust me when I tell you, the ghee absolutely makes the dish. It really enhances the flavor. You could make this vegan, but it loses its magic.

Ghee is surprisingly quite healing and soothing on the belly. It is butter that has been clarified and heated, and then all the milk solids are removed. Those who are lactose intolerant do surprisingly well with ghee since all the lactose is removed.

For more info on ghee’s healing and Ayurvedic properties, read this. It is quite interesting. Learn how to make your own homemade ghee!

How to Make Butternut Squash Curry

1. Prep. Cut the butternut squash and potatoes, making sure the potatoes are cut a little smaller than the squash. Gather all of the spices and place them by the stove.

2. Bloom the spices. Heat ghee in a large, heavy-bottomed pot, dutch oven, or cast iron skillet over medium heat. Add bay leaves, cinnamon stick, whole cloves, smashed cardamom pods (including shells), nigella, mustard seeds, and fenugreek seeds. Saute until fragrant and crackling. Add the yogurt, chili powder, cumin, coriander, ground turmeric, and optional asafoetida powder. Fry for 3 minutes.

3. Build the sauce. Add the tomato and its juices and the lemon juice. Cook 2 minutes. Add water, salt, and stir.

4. Simmer. Add the butternut squash and potatoes, stir, and cover tightly. Simmer for 15-20 minutes until tender. The curry will be done when the potatoes are fork-tender, but be careful not to overcook the butternut. Add a splash of water to loosen up the sauce. The sauce is subtle, not at all spicy. Comforting and delicious!

5. Serve. Taste and adjust for salt, then transfer to a serving bowl with basmati rice. Scrape all of the sauce and spices out of the pan and pile it on top of the squash and potatoes. Remove the bay leaves or leave them as garnish.

To me, this is pure and total comfort food.

Chef’s Tips

1. Cut the potatoes into smaller pieces than the squash. The potatoes take longer to cook, so for even cooking, chop the potatoes into slightly smaller pieces.
2. Use the right type of potatoes. Use peeled russet potatoes or a non-waxy potato, like Yukon gold potatoes. These “drier” potatoes result in the best texture. There’s no need to peel thin-skinned potatoes. Waxy potatoes, like red or small white potatoes, don’t allow the flavor to soak in quite as much-plus, they take longer to cook!
3. Toast the whole spices. This step is crucial! The spices should sizzle, bloom, and become deeply fragrant before adding anything else to the pan. This is where the foundation of flavor is built.
4. Avoid over-stirring the vegetables. Once the squash and potatoes are added, stir gently to avoid breaking down the squash.
5. Don’t skip the ghee! Ghee is the carrier of the flavor here. Using too little can make the spices taste flat or harsh. If the pan looks dry at any point, add a teaspoon more.

Serving Suggestions

Serve the butternut squash curry over basmati rice with a side of naan. Garnish with fresh cilantro if you’d like!

Alternatively, you could serve this with quinoa instead of rice. If desired, top with crispy tofu or paneer cheese. For something light and tangy, add our Authentic Raita.

Serve with a side salad: Roasted Cauliflower Salad, Indian Spinach Salad, Indian Carrot Salad, or Roasted Vegetable Salad.

Storage

This butternut squash curry tastes even better the next day as the flavors meld. For best results, store the curry separately from the rice.

• Fridge: Store in the refrigerator in an airtight container for 4 days.
• Freezer: You can also store the curry in the freezer for 2-3 months. Keep in mind, the potato texture may soften slightly after thawing. If you plan to freeze the curry, omit the yogurt when cooking and stir it in after reheating for the best texture and flavor.
• Reheating: Reheat over low heat on the stovetop or in the microwave until warmed through. Add a splash of water or a little extra ghee to loosen the sauce. Add a pinch of salt or a squeeze of lemon to preference, if needed to refresh the flavors.

Hope you enjoy this very soothing, authentic, and easy butternut squash curry recipe as much as I have!

Have a cozy weekend! xo

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