Recipe: Butternut Squash Thai Red Curry


When I was in college, I used to try a new vegetable of the week in order to add a variety to my diet. I tend to eat the same vegetables and never expand from that. Last weekend, I decided that I would hop back onto that train and chose two recipes. The vegetable of choice was: butternut squash.

Butternut squash is a winter squash that is a good source of vitamin A, C and E.  It is high in antioxidants, it can boost up your immune system and reduce inflammation, and it has more potassium than bananas.

One of the recipes that I tried was: Butternut Squash Thai Red Curry inspired by Little Spice Jar. I tweaked the recipe slightly to make it more macro friendly.

I purchased the actual butternut squash as it is not easy to find pre-cut squash here in Switzerland. It was difficult to peel and cut but I think I appreciate going through it as the curry was amazing. I would definitely recommend storing the curry sauce in the freezer for colder days.

Servings: 6


  • 400g butternut squash
  • 1 large red onion finely sliced
  • 1 tablespoon of grated ginger
  • 3 tablespoons of red curry paste
  • 1/2 teaspoon of yellow curry powder
  • 500ml of Thai coconut milk
  • 20g of vegetable broth
  • 2 teaspoons of raw honey
  • 100g of spinach
  • 1/2 tablespoon of extra virgin olive oil
  • 40g of brown rice (to eat with curry)


  1. Heat oil in a pot or pan over medium heat. Add the onion and saute them for 5 minutes.
  2. Add butternut squash and ginger to the pot and stir until covered by oil.
  3. Add red curry paste and yellow curry powder until squash is coated or until it becomes fragrant.
  4. Add broth, coconut milk and honey. Wait for it to simmer, then cover the pot. Lower the heat and cook for 20 minutes.
  5. Add spinach to wilt in sauce.
  6. Serve with rice and top it with sliced almonds, parsley or coriander and lime (optional) for decoration.

Macros: 13C/15F/3P per serving

Until next time,

Folakemi 💓

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