This recipe has quickly become one of my fall favorites. What’s more fall than squash? Add apples and spices and you have the ultimate fall inspired meal.
I first tried squash curry at the annual Half Moon Bay Pumpkin Festival. It was slathered over a steaming baked potato and was oh so amazing. I had it again this year and couldn’t wait to make it myself at home.
Eric and I went this October, of course. It was our 5th Pumpkin Festival! Neither of us can believe we’ve lived in California this long. It’s always the same routine:
We start out bright and early to get in line for pumpkin pancakes, homemade by the kids at Half Moon Bay High School. They are only served from 7-10am and the line gets long, so you must get there early.
After stuffing ourselves full of pancakes and sausage, we walk around and view the art, which always includes glass pumpkins. Main Street gets crowded fast, so we like to accomplish this as soon as possible.
This year they offered some new, tempting drinks. We had jack-o-tinis along with the typical pumpkin ale brewed by Half Moon Bay Brewery specifically for this festival.
And no pumpkin festival would be complete without seeing the giant pumpkins. This year’s winner weighed in at a record 2,058 pounds.
Before we head home along the winding mountain roads, we always stop at Bob’s Pumpkin Patch to get a couple of pumpkins to carve for Halloween.
It’s a great annual tradition and I hope you get to check it out one day! Just remember to go early for the best experience. I mean like get-there-by-7am-early. Trust me.
The first time I made this curry it was absolutely delicious. The second time I made it I decided it needed apples. There’s just something about the combination of squash and spices that goes so well with sweet apples. That being said, you can make this dish with or without them. Just don’t forget the wine!
Certainly the hardest part about this recipe is cutting the squash. It is helpful if you microwave the whole squash for a few minutes. It softens it up a bit. Be very careful.
I hope you enjoy this fall inspired meal. Please share on Instagram with #dontmissdairy if you make it!
- 1 butternut squash, peeled, seeds removed, and cubed
- 2 boneless skinless chicken breasts or 1 package firm tofu, cubed
- 1 large apple (or two small apples), peeled, cored, and chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic infused oil (optional)
- 3 tablespoons curry powder
- 1 can full fat coconut milk
- 1/2 cup water
- 1/4 cup white wine
- 1/4 teaspoon cardamon
- 3/4 teaspoon sea salt
- 1 large cinnamon stick
- fresh basil
- After peeling your squash, carefully and patiently remove the ends and cut in half with a large, sharp knife. Scoop the seeds and set aside.* Chop squash into bite size cubes. Also prep chicken (or tofu) and apples before cooking.
- Heat olive and garlic oil in a large saucepan or pot over medium heat. If using chicken, add the chicken to the pan and sear 1-2 minutes, until no longer pink on each side. If using tofu, add the tofu after adding liquid.
- Add butternut squash to pan, stirring to combine, and cook for 2 minutes.
- Add white wine, curry powder, cardamon, sea salt and cook for up to one minute.
- Slowly pour in coconut milk, stirring to combine. Add apples and cinnamon stick. Add water, stirring well. May add more or less water depending on desired thinness. Cover and reduce heat to medium low and simmer for 20-25 minutes, stirring occasionally.
- Curry will be done when squash is soft. Add basil last, cooking for up to 1 minute only. Remove from heat. Salt to taste. Serve over your favorite rice.
- *Rinse, dry and roast butternut squash seeds in olive oil and sea salt at 350 degrees Fahrenheit for ten minutes. They make a great snack or garnish for your curry.
