Spiced with flavorful red curry paste, warming turmeric, and fish sauce, this comforting butternut squash curry is delicious on a cold autumn night. Butternut squash and broccoli are perfect texture contrasts, but you can substitute them with any of your favorite vegetables, or add a protein like chicken, shrimp or tofu. Just watch the cooking time—vegetables like snow peas and zucchini will cook in less than 10 minutes, while firmer vegetables like cubed sweet potato or eggplant will take longer.
Recipe and photo by Maren Ellingboe
Recipe makes 6 servings of Butternut Squash Curry