Butternut squash curry is the perfect comfort food. It’s warm, flavorful, and filling, and it’s easy to make. All you need is a butternut squash, a few simple ingredients, and a little bit of time.
Butternut squash curry is a great choice for a weeknight meal. It’s quick and easy to make, and it’s a great way to use up a butternut squash. Plus, it’s a great way to get your daily dose of veggies.
Butternut Squash Curry Health Benefits
When it comes to winter squash, there are quite a few varieties to choose from. Butternut squash is one of the more popular choices, and for good reason. This type of squash is not only delicious, but it also has a number of health benefits.
One of the key nutrients in butternut squash is vitamin A. This vitamin is important for many things, including vision, immunity, and cellular health. Vitamin A is a fat-soluble vitamin, which means that it is stored in the body. This is important for people who don’t eat a lot of meat or fish, as these are the main sources of another form of vitamin A called retinol.
Butternut squash is also a good source of fiber. This nutrient is important for digestion and heart health. Fiber helps to keep you feeling full, which can be helpful if you are trying to lose weight or maintain a healthy weight.
The health benefits of butternut squash curry don’t stop there. This type of squash is also a good source of potassium. This nutrient is important for blood pressure control and heart health. It’s also important for muscle health.
If you’re looking for a delicious and healthy way to add more winter squash to your diet, try this butternut squash curry. This dish is full of flavor and nutrients, and it’s easy to make.
Butternut squash curry is a delicious, hearty dish that is perfect for a winter meal. This recipe is easy to make and can be made in under an hour. The ingredients are simple and easy to find, and the curry can be made as mild or as spicy as you like. Serve this curry with rice or naan bread for a complete meal.
Ingredients:
1 butternut squash, peeled and diced
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 14-ounce can coconut milk
1 tablespoon tomato paste
1 tablespoon honey
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro
Directions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, toss butternut squash with olive oil. Spread on a baking sheet and roast for 25 minutes, or until tender.
3. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, ginger, cumin, coriander, cinnamon, and cloves. Cook for 5 minutes, or until onions are softened.
4. Add roasted butternut squash, coconut milk, tomato paste, honey, curry powder, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
5. Stir in cilantro and serve with rice or naan bread.
Enjoy!
