Both Justin and I love curry in pretty much any format. We love curry powder, green curry, red curry and all the ways of using them. This Paleo + Whole30 butternut squash curry is a new way we’ve been enjoying the cozy, warming flavors of curry. Serve it up over cauliflower rice, and you’ve got yourself a satisfying Whole30 dinner.
How do you cut butternut squash?
Don’t be scared. It’s really not that bad, and I’ll walk you through how I prep butternut squash, which you can use for this recipe and so many others. First, I cut the ends off the squash so you have two flat surfaces. Then, I stand it up on the larger flat edge. Use a pairing knife to carefully slice the outer skin off the squash in a downward motion from top to bottom. Make your way all the way around the squash, and then cut in half and scoop the seeds out. Slice each half into half moons and cubes from there. Not too bad, huh?! Let us know if the tips are helpful!
Do you have any time saving tips for making this butternut squash curry?
Yes! Simply, you can use fresh produce that requires prepping or you can save time as needed by doing the following:
- Buy pre-cubed butternut squash. You might have to cut it into smaller cubes, but won’t have to take the time to chop and peel the skin off.
- Use frozen green beans that are already trimmed and cut into smaller pieces.
- If you’re serving over cauliflower rice, buy pre-riced cauliflower.
Does this recipe work well for meal prep?
It sure does! This butternut squash curry is great for lunch leftovers. It’s flavorful, filling and satisfying. You’ll feel like you enjoyed a home cooked meal at work. We do recommend keeping the cauliflower or white rice separate until right when you eat it. Otherwise, the rice will absorb most of the sauce, and we just like it better when it’s real saucy.
Some other curry recipes to try
- Curried Butternut Squash Soup
- Red Curry Squash Chicken Bowl
- Easy Curry Beef Bowls
- Thai Coconut Curry
- Curry Scrambled Eggs
Your turn to try our butternut squash curry
Whether you are meal prepping or just want a delicious weeknight dinner, make this butternut squash curry! It’s cozy and feels like comfort food. Leave a comment below to let us know how it goes, and take a pic to share on Instagram. Tag us @realsimplegood so we can see, and make sure to give us a follow if you don’t already. Let’s stay connected!
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Butternut Squash Curry (Paleo + Whole30)
- 1.5 lbs chicken breast or thighs, cubed
- sea salt and ground pepper
- 1 tbsp coconut oil
- 2 cups butternut squash, outer skin and seeds removed and cubed (about 1/2 small butternut squash)
- 2 cups green beans, trimmed and cut into bite sized pieces (we used frozen green beans to save prep time)
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced (or sub 1 tsp garlic oil)
- 2 inches ginger, grated on a microplane (about 1 tbsp)
- 1 tbsp curry powder
- 2 tsp ground corriander
- 1 tsp sea salt
- 1 can fire roasted tomatoes, 14 oz
- 3/4 cup full fat coconut milk
- cauliflower rice or white rice (cauli rice only for Whole30)
- roasted cashews, chopped
- fresh cilantro, chopped
- Cut up chicken and season with salt and pepper (a generous pinch of each). Prep butternut squash, garlic, ginger, green beans and bell pepper as noted. If serving with cauliflower rice or white rice, prepare as well.
- In a large skillet over medium high heat, add coconut oil. Once the oil is hot, add chicken to cook, stirring occasionally, until the outside of of the chicken is white, about 5 minutes.
- Add the squash, garlic, ginger, curry powder, corriander, fire roasted tomatoes, coconut milk, green beans and bell pepper. Stir to mix everything together.
- Bring to a rapid simmer, then reduce heat to medium low, cover and simmer for 10-12 minutes until the chicken is fully cooked through and the squash and other veggies soften. Taste and season wiht more salt and pepper as desired.
- Serve over rice or cauliflower rice and top with cashews and fresh cilantro. Enjoy!