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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!
Dinner, Lunch, Main Course
Gluten Free, Vegan
12-inch cast iron skillet
butternut squash, peeled and cut into ¾-inch cubes (about 4 cups)
, unpeeled and chopped
red bell pepper
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
, 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!
*Excellent recipe for meal prep! Store in airtight containers and chill up to 5 days.
Give it Some Thyme - Thai Butternut Squash and Pumpkin Curry