Thai Butternut Squash and Pumpkin Curry
Bring all these super flavors together in one large skillet and you have a quick and easy Thai Butternut Squash and Pumpkin Curry dinner that screams fall!
from 1 vote
Dinner, Lunch, Main Course
Asian, Thai, Vegan
butternut squash, peeled and cut into ¾-inch cubes (about 4 cups)
yellow or green zucchini, chopped
large apple, unpeeled and chopped
red or green bell pepper, chopped
large onion, chopped
garlic cloves, minced
freshly grated ginger
canned pumpkin puree
Thai red curry paste
can unsweetened coconut milk, whole or light
large red Swiss chard leaves, stemmed and cut into thin strips
lime, zest and juice
Salt and pepper, to taste
steamed rice for serving
- sliced green onion, fresh cilantro and basil, extra lime wedges
Heat olive oil in a large skillet or Dutch oven over medium high heat.
Add butternut squash to skillet. Season with salt and pepper. Cook 5 minutes to start to caramelize, stirring frequently.
Mix zucchini, apple, bell pepper, and onion into skillet with butternut squash. Season with salt and pepper. Cook 5 minutes until starting to soften, stirring frequently.
Add garlic and ginger. Cook 1-2 minutes, stirring frequently.
Stir in pumpkin and curry paste until all vegetables are thoroughly coated. Cook 1-2 minutes until fragrant, stirring occasionally.
Pour in coconut milk, vegetable broth and soy sauce. Stir to thoroughly combine, and bring to a bubbling simmer.
Lower heat to medium and simmer uncovered 10-12 minutes.
Add swiss chard a handful at a time until wilted into the curry mixture.
Once all the swiss chard is added, stir in lime zest and juice. Season to taste with salt and pepper. (Can be made 1 day ahead. Let cool, cover and refrigerate. Rewarm over medium-low heat.)
Serve with steamed rice. Garnish with sliced green onions, fresh cilantro and basil, and an extra squeeze of lime. Enjoy!
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Give it Some Thyme - Thai Butternut Squash and Pumpkin Curry