Butternut Squash Curry

Name: Butternut Squash Curry With Spinach and Cashews
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 12 oz butternut squash, peeled and diced; 3 cups fresh spinach; 12 oz simmer or pre-made curry sauce; 1 cup brown rice; 1/2 cup salted cashews, roughly chopped

This butternut squash curry combines diced squash, fresh spinach, and cashews with a pre-made simmer sauce for a genuinely simple Indian-inspired meal that tastes far more involved than its four-ingredient ingredient list suggests.

🌍Indian 🥗Vegan 🥗Vegetarian 🏷️Butternut squash 🏷️Curry 🏷️Slow cook

Total

1h 40m

Servings

4

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

12 oz butternut squash, peeled and diced
3 cups fresh spinach
12 oz simmer or pre-made curry sauce
1 cup brown rice
1/2 cup salted cashews, roughly chopped

5 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a Suvie pan, stir together cubed butternut squash, spinach, simmer sauce, 1/2 tsp salt, and 1/4 tsp ground black pepper. Insert pan into one of the bottom zone of Suvie. Input settings, and cook now or schedule. Bottom Zone: Slow Cook on High for 1 hour
2
Place 1 cup brown rice in the Suvie rice pot (black handles) and cover pot with lid. Place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Rice, Brown, 1 Cup
3
After cooking, stir curry to incorporate and season to taste with salt and pepper. Fluff rice with a fork and season with salt and pepper to taste. Divide rice between four bowls and top with the butternut squash curry. Sprinkle with chopped cashews and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Cut butternut squash into uniform 1-inch cubes so they cook evenly and tender in the same time as the sauce simmers.
Add spinach at the very end (last 2 minutes) so it wilts gently and retains bright color and texture rather than turning dark and mushy.
Toast cashews lightly in a dry pan before chopping if time allows—this deepens their flavor and adds a subtle crunch that contrasts the soft squash.
Simmer sauce simmers, don't boil; maintain a gentle bubble to prevent the squash from breaking apart and the sauce from reducing too quickly.

Substitutions

Brown rice → white rice, quinoa, or cauliflower rice (adjust cooking time accordingly)
Fresh spinach → frozen spinach, thawed and drained (reduce wilt time to 1 minute)
Salted cashews → unsalted cashews (add a pinch of salt to taste) or roasted peanuts
Butternut squash → sweet potato, pumpkin, or carrots (all cook similarly in simmering sauce)

Storage & make-ahead

Store the finished curry in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave; serve with freshly cooked rice.

Common Questions

Can I use frozen butternut squash instead of fresh?

Yes. Use thawed, drained frozen butternut squash cubes (about 12 oz). This cuts prep time even further with no change to texture or flavor.

What type of simmer sauce works best?

Any mild to medium Indian or Asian curry simmer sauce from the international aisle works. Choose based on heat tolerance; red curry and korma are popular mild options.

Can I make this ahead?

Yes. Store the finished curry in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave and serve over fresh brown rice.