Go Back

Butternut Squash Curry

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine andhra
Servings 46 serving


  • 1 lb Butternut squash . - makes about 2 cups chopped
  • 1 tbsp Tamarind paste
  • 3 chilies Green
  • 3 chilies Red
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 4 Curry leaves
  • pinch Turmeric
  • to taste Salt


  • Place the chopped squash pieces with 1/2 cup of water and turmeric in a microwave safe bowl and cook in the microwave for about 8-10 minutes, until the pieces are fork tender. You can also boil the pieces on stove top.
  • In heat 2 tsp oil in a pan, add urad dal, mustard and cumin seeds, hing and curry leaves. When the seeds splutter, add squash and saute for 2-3 minutes.
  • Add tamarind paste and 1/2 cup of water. Cover and cook on medium low flame for 5-6 minutes.
  • Add sambar powder and salt, cook for another 2-3 minutes. Garnish with coriander leaves and serve with rice.


The curry was slightly sweet and sour with silky sweetness from the squash and tartness from tamarind paste. Loved it and I packed a little bit in my lunch box for tomorrow.
Next time I want to try Asha's Butternut squash stir-fry and Indira's Butternut squash halwa.