You know it’s fall when grocery stores are filled with various types of squash, and Coconut Curry Braised Squash is the perfect way to highlight this seasonal favorite. Delicata squash is one of the best varieties for this recipe because it’s easy to prep, cook, and even eat with the skin on. However, if you can’t find delicata squash, honey nut or acorn squash are excellent substitutes. This recipe uses Thai red curry paste, creamy coconut milk, and fish sauce to create a rich and flavorful side dish that’s perfect for any fall meal.

Table of Contents

• Ingredients you will need for Coconut Curry Braised Squash
• How to make Coconut Curry Braised Squash
• Tips and tricks for making the best coconut curry squash
• FAQ

Ingredients you will need for Coconut Curry Braised Squash

Here’s what you’ll need to make this flavorful fall side dish:

• 1 tablespoon vegetable oil
• 2 delicata squash (about 2 lbs)
• 3 tablespoons Thai red curry paste
• 1 can (400ml) full-fat coconut milk
• 1 tablespoon fish sauce (optional)
• Salt and pepper to taste
• ½ cup honey-roasted peanuts, chopped
• ½ cup fresh cilantro, chopped
• Lime wedges for serving

How to make Coconut Curry Braised Squash

1. Prepare the Squash:
   
   Wash the delicata squash thoroughly. Cut each squash in half crosswise, then lengthwise, and scoop out the seeds and stringy bits. Slice the squash into 1-inch half-moon pieces.
2. Cook the Squash:
   
   Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, arrange the squash pieces flat in the pan. Cook for 4-6 minutes, until the squash starts to brown. Flip the pieces and cook for another 4-6 minutes on the other side.
3. Add the Curry Paste:
   
   Make some space in the center of the skillet and add the Thai red curry paste. Pour in about a quarter of the coconut milk and stir until the curry paste is dissolved.
4. Simmer the Squash:
   
   Add the remainder of the coconut milk and the fish sauce, stirring to combine. Bring the mixture to a simmer, cover the pan, and cook for about 20 minutes, stirring occasionally to ensure the squash cooks evenly.
5. Reduce the Sauce:
   
   Remove the lid and continue to cook the squash for another 10 minutes, or until the squash is tender and the coconut milk has reduced by at least half. The sauce should thicken to a rich consistency.
6. Garnish and Serve:
   
   Once the squash is tender and the sauce is reduced, remove from heat. Garnish with chopped honey-roasted peanuts and fresh cilantro. Serve with lime wedges on the side for a bright finishing touch.

Tips and tricks for making the best coconut curry squash

• Substitute squash: If delicata squash is unavailable, honey nut or acorn squash work well. Just make sure the skin is tender enough to eat, or peel if necessary.
• Customize the spice level: Thai red curry paste provides a nice balance of heat, but if you prefer it spicier, add more curry paste or a pinch of chili flakes.
• Fish sauce: While fish sauce adds depth to the dish, it’s optional. If you don’t have it or want a vegetarian version, simply omit it.
• Use full-fat coconut milk: Full-fat coconut milk adds richness and creaminess to the dish. Light coconut milk won’t give you the same luxurious texture.

FAQ

Can I use other curry pastes?

Yes, you can substitute Thai red curry paste with green or yellow curry paste, depending on your flavor preference.

Do I need to peel the squash?

Delicata, honey nut, and acorn squash have tender, edible skins when cooked, so there’s no need to peel them. If you use a squash with tougher skin, like butternut, you’ll need to peel it.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Can I make this dish ahead of time?

Yes! This dish reheats well, making it a great option for meal prep or to prepare in advance for gatherings.

And that’s it for Easy Coconut Curry Braised Squash! If you make it, please tag me on Pinterest or Instagram so I can see! For more fall-inspired side dishes, check out my other recipes here. Feel free to leave any questions, comments, or reviews—I’d love to hear from you!

Easy Coconut Curry Braised Squash

Print Recipe

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5 from 2 reviews

• Author: Andrea Buckett

Ingredients

1 tablespoon vegetable oil 2 delicata squash (about 2lbs) 3 tablespoons Thai red curry paste 1 can (400ml) coconut milk 1 tablespoon fish sauce Salt and pepper 1/2 cup chopped, honey roasted peanuts 1/2 cup chopped fresh cilantro Lime wedges for serving

Instructions

1. Wash the delicata squash and cut in half crosswise. Cut each half lengthwise. Scoop out the seeds and stringy bits and discard. Place the squash cut side down and cut each piece into 1-inch half moons. 

2. Place a large skillet over medium heat. Add the vegetable oil. Once the oil is heated add the squash. Arrange the squash so they are laying flat on the bottom of the pan. Cook for 4-6 minutes until the squash begins to brown. Flip the squash and cook for another 4-6 minutes.  

3. Make some room in the middle of the pan. Add the red curry paste. Pour in about a quarter of the coconut milk and stir to dissolve the curry paste.  Add the remainder of the coconut milk and the fish sauce. Bring the mixture to a simmer, cover and cook for 20 minutes, stirring occasionally. 

4. Remove the lid and continue to cook for 10 minutes or so, until the squash is tender and the coconut milk has reduced by at least half. 

5. Garnish with the honey-roasted peanuts and cilantro and garnish with lime wedges.