Red Thai Curry Butternut Squash

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Roasted Squash with Thai Red Curry


Roasting  the Squash

4 cups of squash cut into 3/4 “ cubes.  You may use your favourite squash -  Butternut, Hubbard, Buttercup.  Roast until tender approximately 20 minutes.

Toss squash with oil, salt and pepper and roast at 375 or 350 in a convection oven until tender, stirring occasionally. A little browning is ok.



2 Tablespoons of oil                                                                  1 Tablespoon Thai Red Curry Paste

2 chicken breasts cut in cubes                                              2 Tablespoons tomato sauce

1 medium onion, diced                                                           1 can unsweetened coconut milk

1 large bell pepper cut into thin strips                           ½ cup broth


2 large cloves of garlic, minced                                           1 Tablespoon brown sugar

1 ½ inch piece of ginger peeled and grated                Fresh basil, cilantro, lime - garnish

2 Tablespoons soy sauce or fish sauce


Heat oil in a heavy bottomed saucepan then add chicken cubes. Cook half way then add onions, peppers, garlic and ginger.  Cook until veggies are heated through then add the tomato sauce and curry paste. Stir till fragrant (1 minute) then add soy sauce, broth and coconut milk. Let simmer until reduced and thickened about 20 min.  Add the roasted squash. Serve over basmati or jasmine rice and sprinkle with fresh basil or cilantro and a wedge of lime.