Easy One Pot Butternut Squash Curry (So Cozy & Delicious)

There’s something so comforting about a warm, cozy dinner that comes together in one pot, and this One Pot Butternut Squash Curry checks all the boxes. It’s rich, flavorful, and feels like a big hug in a bowl—without leaving you with a sink full of dishes.

This recipe is perfect for busy weeknights when you want something homemade but effortless. The butternut squash turns tender and slightly sweet, soaking up all those cozy curry spices as everything simmers together in one pot.

If you love easy dinners that taste like you spent hours in the kitchen, this One Pot Butternut Squash Curry is going to become a repeat favorite. It’s simple, satisfying, and perfect for sharing or saving for later.

More Easy Dinners to Make Again

• Spicy Shrimp Bowls
• Tteokbokki Recipe
• Crispy Air Fryer Chicken Tenders
• Slow Cooker Chicken Breast
• Slow Cooker Baked Ziti

What You’ll Need

Here’s everything you’ll need to make this One Pot Butternut Squash Curry. Simple, cozy ingredients that work beautifully together.

Main Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 medium yellow onion, diced
  (about 1½ cups / 225 g)
• 3 cloves garlic, minced
  (about 1 tablespoon / 9 g)
• 1 tablespoon fresh ginger, grated
  (15 g)
• 2 tablespoons curry powder
  (12 g)
• 1 teaspoon ground cumin
  (2 g)
• 1 teaspoon ground turmeric
  (2 g)
• ½ teaspoon chili flakes (optional, for heat)
  (1 g)
• 1 medium butternut squash, peeled and cubed
  (about 4 cups / 600 g)
• 1 can coconut milk (13.5 oz / 400 ml)
• 1 cup vegetable broth
  (240 ml)
• 1 can chickpeas, drained and rinsed
  (15 oz / 425 g)
• 1 teaspoon salt, or to taste
  (5 g)
• ½ teaspoon black pepper
  (1 g)

Optional Garnishes

• Fresh cilantro, chopped
• Lime wedges
• Cooked rice or naan, for serving

How to Make It (Step by Step)

Follow these simple steps to make this cozy One Pot Butternut Squash Curry—everything comes together in one pot, nice and easy.

1. Heat the oil
   Heat the olive oil in a large pot or deep skillet over medium heat. Once warm, add the diced onion and cook for 4–5 minutes, stirring often, until soft and translucent.
2. Build the flavor base
   Add the garlic and grated ginger. Stir and cook for about 30 seconds until fragrant. Add the curry powder, cumin, turmeric, and chili flakes (if using). Stir well so the spices bloom and coat the onions.
3. Add the butternut squash
   Add the cubed butternut squash to the pot. Stir for 1–2 minutes so it gets fully coated in the spices. This step helps lock in flavor early.
4. Pour in liquids
   Pour in the coconut milk and vegetable broth. Stir gently to combine everything. Bring the curry to a gentle simmer over medium heat, then reduce to medium-low.
5. Simmer until tender
   Cover and let the curry simmer for 18–22 minutes, stirring occasionally, until the butternut squash becomes fork-tender and the sauce thickens naturally.
6. Add chickpeas & season
   Stir in the chickpeas, salt, and black pepper. Let everything simmer uncovered for another 5 minutes so the flavors come together.
7. Taste and adjust
   Taste the curry and adjust seasoning if needed. Add more salt, spice, or a splash of broth if you prefer a thinner sauce.

🍛 Cooking Tip:
If the curry thickens too much, add 2–4 tablespoons (30–60 ml) of vegetable broth or water to loosen it gently.

TIPS & VARIATIONS

These tips will help you make this One Pot Butternut Squash Curry your own while keeping it easy and stress-free.

Cooking Tips

• Cut the butternut squash into evenly sized cubes so it cooks at the same rate.
• Let the spices cook briefly with the onions to deepen their flavor before adding liquids.
• Simmer gently, not rapidly, to keep the squash tender and prevent the sauce from separating.

Variations

• Make it spicier: Add ½–1 teaspoon cayenne pepper (1–2 g) or a spoon of chili paste.
• Add greens: Stir in fresh spinach or kale (2 cups / 60 g) during the last 2–3 minutes of cooking.
• Protein boost: Add cooked lentils or cubed tofu (1 cup / 170 g) for extra plant-based protein.
• Extra creamy: Use full-fat coconut milk and add 1 tablespoon (15 g) of coconut cream at the end.

Storage & Make-Ahead

• Store leftovers in an airtight container in the fridge for up to 4 days.
• This curry tastes even better the next day as the flavors deepen.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

SERVING IDEAS

This One Pot Butternut Squash Curry is cozy on its own, but the right pairing makes it even more satisfying.

Classic Ways to Serve

• Spoon it over fluffy basmati rice or jasmine rice for a comforting, filling meal.
• Serve it with warm naan or flatbread to soak up every bit of that creamy sauce.
• Pair it with quinoa for a hearty, protein-rich option.

Fresh & Light Pairings

• Add a side of cucumber salad or simple green salad with lemon dressing to balance the richness.
• Top with fresh cilantro and a squeeze of lime for brightness.

Occasion-Based Ideas

• Weeknight dinner: Serve over rice and call it done—simple and cozy.
• Meal prep: Divide into containers with rice for easy lunches all week.
• Casual gatherings: Serve family-style with bread, rice, and toppings so everyone can customize their bowl.

FAQs

Recipe

Yield: 4 servings

One Pot Butternut Squash Curry

Print

This One Pot Butternut Squash Curry is cozy, creamy, and full of warm spices. It comes together easily in one pot, making it perfect for busy weeknights or simple meal prep.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 medium yellow onion, diced (about 1½ cups / 225 g)
• 3 cloves garlic, minced (1 tablespoon / 9 g)
• 1 tablespoon fresh ginger, grated (15 g)
• 2 tablespoons curry powder (12 g)
• 1 teaspoon ground cumin (2 g)
• 1 teaspoon ground turmeric (2 g)
• ½ teaspoon chili flakes, optional (1 g)
• 1 medium butternut squash, peeled and cubed (4 cups / 600 g)
• 1 can coconut milk (13.5 oz / 400 ml)
• 1 cup vegetable broth (240 ml)
• 1 can chickpeas, drained and rinsed (15 oz / 425 g)
• 1 teaspoon salt, or to taste (5 g)
• ½ teaspoon black pepper (1 g)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent.
   
2. Add the garlic and ginger and cook for 30 seconds until fragrant. Stir in the curry powder, cumin, turmeric, and chili flakes.
   
3. Add the cubed butternut squash and stir for 1–2 minutes to coat it in the spices.
   
4. Pour in the coconut milk and vegetable broth. Stir well and bring to a gentle simmer.
   
5. Reduce the heat to medium-low, cover, and simmer for 18–22 minutes until the squash is fork-tender.
   
6. Stir in the chickpeas, salt, and black pepper. Simmer uncovered for 5 more minutes.
   
7. Taste and adjust seasoning as needed. Serve warm.
   

Notes

Add 2–4 tablespoons (30–60 ml) of broth if the curry becomes too thick.

This curry tastes even better the next day as the flavors deepen.

Nutrition Information:

Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 380Total Fat: 21gCarbohydrates: 42gProtein: 9g

Nutrition information is estimated and may vary based on ingredients used.

If you’re craving something cozy, simple, and full of flavor, this One Pot Butternut Squash Curry truly delivers. It’s the kind of comforting meal that feels nourishing and satisfying without being complicated or time-consuming.

I hope you give this recipe a try and make it your own with your favorite toppings or variations. If you loved it, don’t forget to save it for later and share it on Pinterest so you can come back to it anytime.

I’d love to hear how your One Pot Butternut Squash Curry turned out—leave a comment, share your twist, or tell me who you made it for. Happy cooking 🤍🍛