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Butternut Squash Curry (vegetarian and gluten free)

It's everyone's favourite fall vegetable! Butternut squash! They are their best this time of year (early fall-winter)

Butternut squash is an extremely versatile and lovely vegetable that makes so many great dishes for the fall season including this curry! It's made with coconut cream and milk to give it a nice creamy sauce. 

This recipe is also vegetarian and gluten free but you can easily add a meat source of protein like chicken or even a plant source of protein like lentils to increase the protein content. 

If you need help with how to cut your butternut squash click here

Makes ~7-8 servings


  • 1 cup Uncooked brown rice

  • 1 medium Onion, diced

  • 2 Celery stocks, washed, and sliced small

  • 1 medium Butternut squash, peeled and cubed into ½ inch bites 

  • 7-8 Parsnips, skinned and sliced

  • 1/3 cup Curry paste

  • 1 can (13.5oz) Coconut cream

  • 1 can (13.5oz) Coconut milk

  • 2 large Bell peppers (or 3 small), sliced in strips



  1. Start cooking your rice
    - Add 2 cups of water and the rice to a pot and bring to a bowl, stirring once
    - Reduce heat to low and cover for 40 min – do not open the lid!
    - Remove from heat and let stand for 5 min – keep the lid on!
    - Remove the lid and fluff with fork

  2. While the rice is simmering on low start frying the onion and celery in a large pot on medium heat for about 3-4 min or until onions are almost translucent

  3. Stir in the butternut squash, parsnips and curry paste and cook for another 3-4 min

  4. Add the coconut cream and coconut milk, bring to a boil, then lower heat to medium-low and simmer for 20 min uncovered

  5. Add the peppers and continue simmering for another 10 min

  6. Serve on rice

  7. Enjoy :)


Adapted from: Martha Stewart 

Prepared by: Christine Gemmell

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