Cumin-Spiced Butternut Squash Curry

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy curry featuring roasted butternut squash, cumin, and coconut milk for a comforting vegetarian meal. This Indian-inspired vegetarian recipe, ready in about 60 minutes, pairs butternut squash, coconut oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Indian cuisine 300 cal/serving

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Ingredients

2 cups, peeled and diced 1/2-inch butternut squash
2 tbsp coconut oil
1 large, finely chopped onion
3 cloves, minced garlic
1 tbsp, minced ginger
2 tsp ground cumin
1 tsp turmeric
1 can (13.5 oz) coconut milk
1 cup vegetable broth
1/2 cup diced tomatoes
1/4 cup, chopped fresh cilantro
1/2 tsp salt
1/4 tsp cayenne pepper

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Instructions

Step 1: Preheat oven to 400°F. Toss 2 cups diced butternut squash with 1 tbsp coconut oil, 1/2 tsp salt, and a pinch of black pepper, then spread on baking sheet and roast 20-25 minutes until tender and caramelized.
Step 2: Heat 1 tbsp coconut oil in large pot over medium heat, add 1 chopped onion, and cook 5 minutes until translucent.
Step 3: Stir in 3 minced garlic cloves, 1 tbsp minced ginger, 2 tsp ground cumin, and 1 tsp turmeric, cooking 2 minutes until fragrant.
Step 4: Add 1 can coconut milk and 1 cup vegetable broth, bring to simmer, and cook 5 minutes.
Step 5: Add roasted squash, 1/2 cup diced tomatoes, and 1/4 tsp cayenne, simmer 10 minutes, then stir in 1/4 cup chopped cilantro and adjust salt to taste.